Oyster soup







Cook Time

5-10 Min


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

How to make Oyster soup?

  • 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.

Points to remember:

  1. Avoid burns by being cautious around steam. Lift pot lids away from you to release steam safely.
  2. Wash hands thoroughly and sanitize surfaces to prevent cross-contamination. Handle raw ingredients, especially meat, with care.
  3. Wait for the soup to cool slightly before tasting it to avoid burns. Use a clean spoon each time to prevent contamination.
  4. Stir soup ingredients carefully, especially when working with hot liquids. Use long-handled spoons to avoid splashes.
  5. Store leftovers promptly in airtight containers in the refrigerator. Consume within recommended time frames to ensure freshness.
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