Six Oyster and Leek Soup

Name: Six Oyster and Leek Soup
Yield: Makes 1.2 litres (2 pints) to serve 4
Cuisine: United Kingdom
Ingredients: 1-2 glasses of Champagne or sparkling wine, about 150-300 ml (5-10 fl oz) (optional); 1-2 glasses of Champagne or sparkling wine, about 150-300 ml (5-10 fl oz) (optional); 2 leeks, thinly sliced; 24 fresh oysters, opened and kept in oyster juices; 24 fresh oysters, opened and kept in oyster juices; 900 ml (1½ pints) Fish Stock or oyster stock; 2 teaspoons olive oil; 50 g (2 oz) unsalted butter; 900 ml (1½ pints) Fish Stock or oyster stock; 4 large shallots or 2 onions, sliced; 4 large shallots or 2 onions, sliced; Salt and freshly ground black pepper; 1 teaspoon chopped fresh tarragon; Salt and freshly ground black pepper

Preparation info

Makes 1.2 litres to serve
4

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Oyster soup is a lovely way to eat oysters. Each portion of the soup is finished by adding six fresh oysters and all their juices. I normally make the soup with an oyster fish stock. This is made by adding some defrosted frozen oysters (12 oysters to 600 ml (1 pint

Ingredients

Europe
United Kingdom
Pescatarian
Soup
Gluten-free

Ingredients

Method