Oyster and Prawn Bisque

3 dozen oysters

250gr cooked prawn meat

5 cups milk

3 cups fish or chicken stock

1 cup finely sliced celery

1 medium carrot, finely sliced

4 shallots, finely sliced

½ cup flour

1 cup milk, extra

2 tsp. grated lemon rind

Salt and pepper to taste

3 tbsp. natural yoghurt

• Check oysters for grit and remove if necessary.

• Wash and devein prawns and chop into small pieces.

• In a large saucepan, place milk, stock, celery, carrot and shallots.

• Simmer until vegetables are soft.

• Put flour in a bowl and gradually blend in extra milk.

• Pour slowly into pan liquid, stirring constantly until thickened and bubbling.

• Cool slightly and puree in batches in a food processor or blender.

• Return to saucepan and add lemon rind, salt and pepper, oysters and prawns.

• Heat through over gentle heat.

• Pour into soup tureen and fold in yoghurt.

• Serves 6.