Oyster Soup

Ingredients:
1 rib celery, minced
1 onion, minced
1 stick butter
6 tbsp flour
1 glove garlic minced
parsley
2 bay leavs
1 1/2 litre liquid ( the liquid from the oysters plus milk)
2 tsp salt
1 tsp white pepper
2 dozen raw oysters.

Procedures
Melt butter in large sacepan and saute the celery and onions until limp. blend in the flour and simmer for 3 more min. add the garlic, parsley and bay leaves. blend in the liquid, bring to aboil and reduce to a simmer for 15 min. add salt and pepper, add oysters simmer for 5 more min.serve Recipe's Procedures!

French Onion Soup

Ingredients:
4 Small onions
0.50gram Butter
1 cup beef broth
2 cups water
0.50c Dry white wine
Salt & Cayenne pepper
Slice of French bread
Swisscheese
2 soup spoons flour.

Procedures
Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted. Recipe's Procedures!

Chilled Cucumber Soup

Ingredients:
1 bunch spring onions
1 large cucumber
2 tablespoons sunflower oil
1 tablespoon flour
1 pint vegetable stock
salt & pepper
1 tablespoon pernod 1/4pint plain yoghurt
cucumber slices to garnish.

Procedures
Trim and filnely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stirring occasionally. Remove from the heat and allow to cool. Pur?e mixture in blender. Stir in the yoghurt and chill until serving. Recipe's Procedures!