Lettuce and Oyster Soup

Preparation info
  • Serves


    • Difficulty


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.


  • 1 large round lettuce
  • 18 small oysters
  • 15 g/½


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