Oyster Soup

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 4



  1. Drain the oysters and set 75 ml (1/3 cup) of the juice aside.
  2. In a saucepan, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.
  3. Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender. Pour into a blender and purée until smooth. Return the soup to the saucepan.
  4. Add the Dijon mustard, cream and oysters. Simmer gently for 4 minutes. Season with salt and pepper. Add the Cayenne pepper, to taste, and a little chicken broth, if necessary, if the soup is too thick.


For a soup, a salad or fried oysters, I prefer the oysters sold in bulk, already stripped of their shell. This is my little lazy side. Ask your fishmonger. If you can’t find any, replace with about 28 choice oysters. You just shuck them yourself before preparing the soup.

To help you with this recipe

Oyster Set

The RICARDO oyster set was specially designed for shellfish lovers! It comes with a convenient oyster holder with a non-slip coating and finger guard, providing for safe shucking. The sturdy bevelled blade of the oyster knife lets you easily tackle the toughest oyster shells.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.