Oyster Soup with Fennel

No ratings yet

Oyster Soup with Fennel

Oyster Soup with Fennel
Servings 6


  • 1/2 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 to 1 teaspoon salt
  • 2 cups heavy cream
  • 2 2/3 cups milk
  • 2 small fennel bulbs chopped fine, plus the feathery tops, chopped for garnish
  • 6 tablespoons butter
  • 2 dozen fresh-shucked medium oysters with their liquor 3 cups


  • 1. With a slotted spoon, remove the oysters from their liquor. Strain the liquor through a sieve lined with cheesecloth. In a medium saucepan, melt 4 tablespoons of the butter over moderate heat. Add the fennel and cook, stirring occasionally, until the fennel is tender, about 5 minutes.

    2. Add the milk, cream and 1/2 teaspoon of the salt. Bring to a simmer, stirring constantly.

    3. Reduce the heat to low, add the oysters, the reserved oyster liquor and the Worcestershire sauce and bring just to a simmer, stirring constantly. Simmer just until the oysters plump and begin to curl, about 1 minute. Do not boil or the cream will curdle. Taste and add 1/4 to 1/2 teaspoon salt if needed. Stir in the remaining 2 tablespoons butter. Serve sprinkled with the paprika and chopped fennel tops.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.