Tomato Bouillon with Oysters

Ingredients

• 28 ounces Canned tomatoes
• 6 cups Beef or Chicken Bouillon
• 1 tablespoon Chopped onion
• 0.5 Bay leaf
• 6 Cloves
• 0.5 teaspoon Celery seed
• 0.5 teaspoon Peppercorns
• 1 pint Oysters, shucked
• 0.25 cup Small croutons (For serving)

Instructions

1. 1In a large pot, combine the canned tomatoes, bouillon, chopped onion, bay leaf, cloves, celery seed, and peppercorns.
2. 2Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
3. 3Strain the bouillon through a fine-mesh sieve or cheesecloth to remove solids. Allow to cool slightly.
4. 4Gently parboil the oysters in a separate small pot for just a minute or two, until their edges curl slightly. Drain.
5. 5Add the parboiled oysters to the strained bouillon. Serve hot in bouillon cups, garnished with small croutons.