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Oyster soup

by Christina Julia

Oyster soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g/2oz butter
  • 50g/2oz plain flour
  • 900ml/11⁄2pt fish stock
  • 12 large oysters, shucked and quartered
  • 2 tablespoons finely chopped
  • fresh flat-leaf parsley
  • 1 lemon, cut into wedges, to serve


  • Heat the butter and, using a
    wooden spoon, stir in the flour and
    cook for 2 minutes. Stir in the stock
    slowly, until smooth and thick.
  • Put the oysters in the stock and
    simmer for no more than 3 minutes.
  • Sprinkle the soup with the parsley
    and serve with lemon wedges.

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