Oyster Soup

Preparation info
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By Sat Bains

Published 2012

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For the Oyster Soup

  • 1 shallot, diced
  • 150 ml white wine
  • 300 ml


Sweat the shallots on low heat until soft. Add the wine and reduce by half. Add the dashi followed by the cream and bring to the boil.

Add the parsley, simmer until tender to the bite. Take off the heat, add the oysters with their juice, rest for 1 minute and season. Blend until smooth, then pass into a bowl standing in an ice bath. This way will cool the soup down faster, helping to re