Beet and oyster soup

Beet and oyster soup
  • 2 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 6-8


  • 1 Tbsp.
    (15 mL)

    unsalted butter

  • 1

    french shallots, hachée

  • 1/2

    stalk celery, sliced very fine

  • 1 lb
    (454 g)

    fresh beets, peeled and sliced very fine or 2 cups (500 ml) canned beets, sliced very fine

  • 2 cups
    (500 mL)

    chicken broth

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)

    whipping cream 35 % m.f.

  • garnish:

  • 2 Tbsp.
    (30 mL)

    julienned raw beets

  • 2 Tbsp.
    (30 mL)

    fresh chives


Scrub oysters under cold running water (do not soak).

Shuck oysters with an oyster knife, cutting the muscle to remove the top shell.

Scoop oysters from their shells into a bowl, reserving liquid.

In a large pot, melt butter and sweat shallots and celery. When shallots are glassy, add beets.

Cook beets 2 minutes, add reserved liquid and broth and continue cooking until tender (30 minutes for fresh beets, 10 minutes for canned beets).

Purée the soup in a blender or food processor until smooth, adjust seasoning. Heat the soup. Remove from heat and stir in cream.

Divide raw oysters between two soup plates and ladle hot soup over top. Garnish with raw beet julienne and chives.

Source: Metro

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