146 Oyster Soup

Thin Soup-Basic Method, pages 26-27

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Fish stock:
Fish bones 1 cup 8 oz. 230 grams
Onion, finely chopped 3 tbsp. 1 oz. 30 grams
Carrot, finely chopped 3 tbsp. 1 oz. 30 grams
Parsley stalks 2 2 2
Black peppercorns 3 3 3
Salt ½ tsp. ½ tsp. 1 milliliter
Lemon zest Small piece Small piece Small piece
Dry white wine 2 tbsp. 1 fl. oz. 30 milliliters
Water cups 1 pint 570 milliliters
Oysters, fresh 16 16 16
Fillets of sole ½ cup 4 oz. 115 grams
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
Kneaded butter (1 oz. each flour and butter, rubbed together) ¼ cup 1-2 oz. 60 grams


Method of Preparation

    Prepare stock

  1. Place chopped vegetables with parsley stalks, peppercorns, salt, lemon zest, wine, and water in sauce-pan—bring to boil, skim, and simmer 30 minutes. Strain off liquid.

    Fillet sole

  1. Remove both skins and slice fillets into very thin strips 1 by ¼ inch.
  2. Prepare kneaded butter for thickening.
  3. Clarify stock if necessary.

Method of Cookery

  1. Add wine to stock and then the strips of sole.
  2. Poach sole for 6 minutes, then thicken with kneaded butter. Do not boil after addition.
  3. Put oysters into warmed soup plates and cover with the hot soup.


The soup should be only just thickened—not sufficient to make it suited to thick soup service. Thin crisp cracker biscuits go well as an accompaniment.