Alive and Cooking

Oyster Soup

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15 fresh oysters

1 brown onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

1 clove garlic, crushed

2 bay leaf

3 sprigs parsley

200ml thickened cream

300 ml full cream milk

500 ml fish stock

100g unsalted butter

Extra virgin olive oil

Salt and pepper


Into a pot with the butter and a good splash of oil, add all the vegetables and bay leaves. Cook until slightly soft, then add 10 oysters, parsley, fish stock, cream and milk.

Sprinkle in some salt and pepper and simmer for 30 mins. Place the remaining oysters in a large bowl and ladle the soup over the top.

Oyster Soup