Oyster Soup



  • 50 gms butter
  • 50 gms plain flour
  • 12 oysters
  • 500 mls fish stock or oyster juice
  • 100 mls cream
  • salt and pepper
  • few sprigs fresh thyme
  • 100 mls white wine
  • sour cream


  1. Melt the butter in a medium saucepan, add the flour and cook for a few mins.
  2. Gradually add the fish stock and or oyster juice, stir continuously to avoid lumps.
  3. Add the white wine and simmer, stirring occasionally for about 15 mins.
  4. Chop oysters and add, or add whole, allow to cool slightly the puree in a food processor if preferred for a smooth soup.
  5. Reheat, add the cream and season.
  6. Serve garnished with sour cream and thyme sprigs.

Further Information

Yield 2 to 3