Gower Oyster Soup

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

A traditional Welsh way of economically combining easily available local ingredients. You could, of course, use chicken stock; but with so many sheep in Wales, mutton or lamb was more normal.


  • 1 large onion, sliced
  • Pinch of mace
  • Salt and pepper
  • 3 pints (1.7 litres) defatted mutton or lamb broth or stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 dozen prepared oysters Croêtons of Fried bread


Simmer the onion, mace, salt and pepper in the mutton broth for about 30 minutes, until the onion is quite soft. Strain the soup and reserve the liquor.

Heat the butter in a saucepan, stir in the flour and gradually add the strained broth, stirring well to avoid lumps. When smooth, let it simmer very gently for 10 minutes, put the prepared oysters into a tureen or into individual bowls and pour the boiling soup over. Serve at once with triangles of crustless bread fried until golden in oil.