Oyster Soup with Saffron

Oyster Soup with Saffron
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 24

    oysters and their juice

  • 2

    leeks, sliced

  • 1/2 cup
    (125 mL)

    white wine

  • 1 cup
    (250 mL)

    15 % cream

  • pinch saffron

  • pepper to taste


Open and drain the oysters, reserving the juice. Strain the juice.

In a pan, heat a mixture of equal parts butter and oil. When the butter-oil mixture is hot, add leeks and sauté on low heat until transparent.

Pour the oyster juice in the pan and add oysters. Poach for approximately 30 seconds to 1 minute.

Add the white wine and fresh cream. Season and bring to a boil.

Simmer for 30 seconds and then remove from heat.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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