Sweet and sour oyster soup

  • Appetizer
  • 4 persons
  • 15 min. preparation


  • 24 Premier oysters No.2
  • 1/2 fennel bulb, finely diced
  • 1 potato, finely diced
  • 2 shallots, finely chopped
  • 2 cloves of garlic, pressed or very finely chopped
  • 75 g unsalted butter
  • 400 ml dry white wine
  • 800 ml fish stock
  • 200 g crème fraîche
  • 400 ml oyster liquid
  • 4 sweet pickled gherkins, roughly chopped

Print recipe

Sweet and sour oyster soup
  1. Carefully shuck the oysters and keep the liquid. Remove any shell fragments.
  2. Slowly soften the onion, garlic, fennel and potato in 50 g of the butter in a thick-based saucepan. The vegetables must not brown. Add the wine and reduce by half. Add the fish stock, crème fraîche and oyster liquid and reduce by one-third. Puree into a smooth emulsion using a hand blender or in a food processor. Return to the heat and bring to the boil. Add all but four of the oysters and puree it all into a smooth liquid. Press through a sieve, if required.
  3. Serve in warm soup plates and add a fresh oyster and a twist of pepper to each plate. Garnish with the chopped gherkins or alternatively with finely diced cucumber.

Ook lekker om te proberen.