Saffron-Flavoured Cream of Oyster Soup

Saffron-Flavoured Cream of Oyster Soup
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 24

    oysters with their liquid

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2

    garlic cloves, chopped

  • 1 cup
    (250 mL)

    sliced leeks white part only

  • 1/4 cup
    (60 mL)

    finely diced celery

  • 1/2 cup
    (125 mL)

    white wine

  • 1 cup
    (250 mL)

    table cream

  • 1 pinch


  • pepper to taste

  • chopped fresh parsley to taste


Shuck oysters, reserving and filtering liquid.

In a pan, heat butter and oil.

Add garlic, leeks and celery and cook 3 minutes over low heat.

Add reserved liquid and oysters, to pan.

Poach oysters about 11/2 minute.

Add white wine and cream.

Season and bring to just under a boil.

Simmer 30 secondes and remove from heat.

Sprinkle with fresh parsley and serve.

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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© Société des alcools du Québec, 2007