Now I know oysters are one of those ” you either love em! Or you hate em! ” seafood, but I urge you to try them if only once in a lifetime, if you really can’t stand the idea of raw oysters, then I’ve the fantastically tasting soup that I’m going to share with you, incorporating oysters and champagne, a great way of starting a celebratory meal, 

My #fishandtips on oysters 

As I’m always telling you, buy only the freshest of oysters from a reputable supplier

Buy only living oysters 

Check they are alive by tapping them, they should close tightly, bin any that don’t!

Open them just before you are about to use them 


My tips 

Hold the oyster in a tea towel in one hand and have a BLUNT knife in the other 

Keep the oyster level and gently push the knife through the hinge of the shell and jiggle to release

Carefully twist the knife to help lift the top she’ll

Keep the oyster juice to one side 

Discard any broken shell bits 

Using the knife, release the oyster from the bottom shell 

This recipe will be plenty for 6 people 


2 ltrs of chicken stock 

2 cucumbers 

24 live oysters 

The juice of 1 lemon 

200ml double cream 

2 little gem lettuce finely chopped 

Bunch of chopped chives 

200ml champagne 


In a large pan bring the stock to the boil

Using a potato peeler make thin strips of cucumber, try not to use the seedy bit in the centre 

Carefully shuck the oysters and add the juices to the pan with the lemon juice and cream

Bring back to the boil and add the oysters 

Cook for 30 seconds ONLY!

Remove from the heat and add the shredded lettuce, champagne and check the seasoning 

Pile the cucumber ribbons into the centre of warm bowls, divide the oysters between the bowls and pour the soup over the top 

Serve immediately 

Seriously you’ll love this tasty, delicious, extravagant soup 

Let me know how you get on 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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