Benne-oyster Soup 1 tb Benne (sesame seeds)
1 c Oyster liquor, drained from the oysters
1 c Cream
12 lg Oysters, shucked
Caynne pepper and freshly ground black pepper
On a baking sheet in a preheated 350 degree F. oven or in a heavy
bottomed pan over medium heat, cook the benne seeds until evenly
browned, about 10-15 minutes. Remove to a mortar and grind with a
pestle, until a paste forms, adding a few drops of oyster liquor or
cream if necessary. Heat the cream and oyster liquor together in a
saucepan. Gradually stir in the benne paste, the add the oysters and
continue to heat until oysters are just curled. It takes only a
minute. Season with cayenne and black pepper. Serves 2.
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