Name: Lettuce and Oyster Soup
Yield: Serves 6
Ingredients: Salt and freshly ground white pepper; 18 small oysters; 15 g/½ oz butter; juice of ½ lemon; 1 large round lettuce; 25 g/1 oz shallots, finely chopped; 900 ml/1½ pints fish stock; 175 ml/6 fl oz double cream; 4 egg yolks

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Like many other soups, this is very simple to make. The first part of the recipe can be prepared on the morning of the day it is required; the oysters, cream and egg yolks should be added at the last minute.

Ingredients

1 large round lettuce
18 small oysters
15 g/½

Method

Break up the lettuce, wash the leaves thoroughly and drain. Remove the central rib from each leaf and discard, then finely shred the leaves. Melt the butter in a heavy-based saucepan, add the shallots and gently soften for about 1 minute. Add the shredded lettuce and continue to soften for a further minute. Pour in the fish stock and the lemon juice, bring to the boil and reduc

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Ingredients

Method

Part of