Oyster Soup Recipe

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 Updated 18/01/2016

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A good way of trying oyster for those not quite brave enough to eat them raw out of their shells.


  • 1 dozen fresh oysters, removed from shells
  • 1 quart fish stock
  • 1 teaspoon anchovy essence
  • 1 teaspoon lemon juice
  • pinch cayenne pepper
  • 2 tablespoons butter
  • 1 dessertspoon flour
(see measure conversions for more information on quantites)


  1. Put the oysters in a small saucepan over very gentle heat.
  2. As soon as they begin to simmer and before they are actually boiling, take them off the heat, strain off the liquor and reserve.
  3. Put the stock into a saucepan, add the oyster liquor and simmer for 20 minutes.
  4. Strain through a fine sieve, and put the liquor back in the saucepan.
  5. Melt the butter in a small saucepan, sprinkle in the flour and stir while it cooks gently for 2 - 3 minutes.
  6. Add gradually a teacup of the stock, and, when quite smooth, stir this into the remainder of the stock.
  7. Add the anchovy essence and cayenne.
  8. Bring to the boil and stir whilst boiling for 5 minutes.
  9. Add the lemon juice.
  10. Cut the oysters in quarters, put them in a soup tureen.
  11. Pour in the soup and serve.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4 portions


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