Robert's Mallorcan garlic soup with oysters

Ingredients for 6 servings:

• 2 garlic bulbs
• 4 slices of toast
• 6 tbsp olive oil
• 1 can/n tomatoes, chunky, in summer 6 fresh tomatoes
• 1 liter vegetable stock, preferably homemade
• 1 tbsp orange zest, organic
• 1 large bay leaf, dried
• Chili powder, amount depending on the desired spiciness
• 2 slices of toast
• 5 tbsp olive oil
• 6 oysters
• 1 lime(s)
• Wild garlic pesto
• cress

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a sophisticated starter!

For the soup, dice the slices of toast. Peel and halve the garlic. Then, in a large pot with olive oil, first lightly brown the garlic, then add the toast. When both are nicely browned, add the tomatoes. Tip: In winter, I always use canned tomatoes for flavor. In summer, fresh tomatoes work too. I would take about 6 tomatoes, roughly dice them, and remove the stems. Then, stirring constantly, let everything thicken briefly, and then add the vegetable stock. Tip: Making your own vegetable stock isn’t difficult and tastes considerably better than store-bought! Then add the spices. Be careful with the chili powder. If tastes differ, you can always pass some at the table. Then let the soup simmer for half an hour. Meanwhile, for the croutons, remove the crusts from the toast (you can leave the crusts on for visual appeal!) and dice them as evenly as possible. They taste best when browned in an iron pan with olive oil. Be careful they don’t turn black! Now open the oysters! An oyster knife is definitely recommended for this! Oysters should always be fresh and of the best quality! Then remove the oyster meat and place it in the deep part of the oyster. If necessary, remove the oyster meat from the bottom part and place it in the deep part. We’ll need the bottom part later, too! Leave the seawater in. Then drizzle the oysters well with lime juice. Large soup plates are best for serving. Place the bottom part of the oyster in the middle and place the deep part of the oyster shell on top. This ensures good stability. Now purée the soup. Then, using a ladle, carefully pour the soup into the plate next to the oyster. Then add the wild garlic pesto (best made at home!) drop by drop around the oyster and then the browned slices of toast in between. Garnish everything with cress. This recipe is a feast for the eyes with a unique flavor! Your guests will be amazed! A soup variation that came about completely by chance! I had some great oysters (Pleine Mer Normande) at the market, and my wife wanted garlic soup! Then I thought of trying something completely new! Good luck and enjoy!