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OYSTER SOUP WITH WHITE BURGUNDY AND GREEN HERBS
2 tablespoons unsalted butter
1 1/2 tablespoons minced shallot
1/4 cup white Burgundy
12 Tomales Bay oysters, shucked, their liquor reserved
1 teaspoon salt dissolved in 1/2 cup water
1/4 cup creme fraiche
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh tarragon
1/2 teaspoon freshly ground white pepper
Melt the butter in a saucepan over medium heat. When it foams, add the shallots and saute until they are translucent, add the wine and cook, stirring, for a 1 minute. Add the oysters and their liquor and the salt-water mixture, when tiny bubbles form around the edge of the pan, stir in the creme fraiche, chives, tarragon and pepper. Ladle into heated bowls. Serves 4 .
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