Lettuce and Oyster Soup


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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 oz butter
  • 25 g/1 oz shallots, finely chopped
  • 900 ml/ pints fish stock
  • juice of ½ lemon
  • 175 ml/6 fl oz double cream
  • 4 egg yolks
  • Salt and freshly ground white pepper


    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 reduce the liquid by about a quarter – this will take about 10 minutes. Once the soup has reached this stage, it can be stored in the refrigerator until needed.