Oyster Soup

oyster soup
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Slow cooker baked stuffed potatoes. Russet potatoes stuffed with vegetables, bacon, and cheese cooked in a slow cooker. Easy and tasty. #slowcooker #crockpot #dinner #stuffed #potatoes

    Slow Cooker Baked Stuffed Potatoes

  • Slow cooker cheesy pull-apart bread recipe. Learn how to cook cheesy garlic bread in a slow cooker. #slowcooker #crockpot #bread #cheesy #breakfast #dinner

    Slow Cooker Cheesy Pull-Apart Bread Recipe

  • Slow cooker Shepherds pie recipe. Very easy and delicious pie with ground lamb, vegetables, and spices. #slowcooker #crockpot #pie #dinner #easy #yummy

    Slow Cooker Shepherds Pie Recipe

  • Instant pot braised green beans recipe. Green beans with vegetables cooked in an electric instant pot. Very easy and tasty vegetarian dish! #pressurecooker #instantpot #dinner #vegetarian #beans #healthy

    Instant Pot Braised Green Beans Recipe

  • Crock pot beef steak with mushroom gravy. Beef sirloin steak with mushrooms and cream of mushroom soup cooked in a slow cooker.#slowcooker #crockpot #beef #dinner #easy

    Crock Pot Beef Steak with Mushroom Gravy

Oyster soup.The best oysters to use for this delicious soup,which is really a stew,are big oysters in the shell which are opened in your kitchen and dropped with all their briny fluid straight into your soup.


  • For Fish Stock:2 fish heads
  • 1 yellow onion,peeled and chopped
  • 2½ cups (370 ml) water
  • 1 bay leaf
  • salt and freshly ground black pepper
  • For the Soup:10 cups (2.5 L) milk
  • 48 big oysters in the shells
  • scant 2 cups (500ml) fish stock
  • 6 tablespoons unsalted butter
  • paprika
  • celery salt
  • freshly cracked black pepper
  • 2/3 cup cream
  • freshly chopped dill
  • 2/3 cup (160 ml) cream


Step 1

To Make the Fish Stock: In a large saucepan,combine all stock ingredients. Cover with a lid and simmer over low heat. Reduce slowly until there are 2 cups stock after straining.

Step 2

To Make the Soup: Scald the milk with 12 oysters in a large saucepan. Stir in fish stock and bring to a gentle simmer.

Step 3

Stir in remaining oysters,butter and dash of paprika. Season with celery salt and cracked black pepper.

Step 4

Stir in cream and reheat gently. Sprinkle with chopped fresh dill and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.