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Sun Dried Tomato and Oyster Soup

Ingredients

Shallots, fresh, peeled, finely chopped, 2 each
2 Tb butter, unsalted
1/2 cup Valley Sun Products Sun Dried Tomatoes (Chef Ready Double Diced)
3/4 cup dry white wine
3/4 cup fish broth or water
Oysters, fresh, shucked, juice reserved, 16 each
1/2 cup heavy cream
1 Tb parsley, fresh, chopped
1 Tb chives, fresh, chopped
Salt and freshly ground white pepper to taste

Cooking Instructions

Cook shallots in butter in 2 quart saucepan over medium heat.
Do not brown (approximately 5 minutes).
Add sun dried tomatoes, white wine, and fish broth (or water).
Strain reserved oyster juice and add to mixture.
Add heavy cream and chopped herbs.
Add oysters and poach for 30 seconds (do not boil).
Season to taste with salt and freshly ground white pepper.
Serve in bowls distributing the oysters evenly.
Garnish as desired.