Europe French Oysters Seafood Soup

Oyster Bisque

Oyster Bisque -
Written by Guest

This oyster soup bursts with the heady flavours of the sea. Rather than heavy cream, this recipe uses milk and flour to add body and the mellow sweetness needed to balance the oysters. You can also use pureed cooked rice to achieve the same result.

Oyster Bisque -

Oyster Bisque

This is one of my favourites bisques. It is so full of colour, flavour and aroma.
4.70 from 26 votes
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Course: Soup
Cuisine: French
Keyword: Seafood, Soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 424kcal



  • Chop the oysters into small pieces and combine them with the liquor in a small saucepan.
  • Bring to a boil over moderate heat and remove from the flame.
  • Set aside.
  • Combine the milk, onion, celery, parsley, and bay leaf in another sauce pan and bring to a boil over high heat.
  • Reduce the heat and simmer for 5 minutes, then strain and reserve the liquid.
  • In a large saucepan melt the butter over moderate heat, then stir in the flour, salt, pepper, and cayenne, forming a roux.
  • Add the reserved milk and stir over moderate heat until the mixture boils and thickens slightly.
  • Add the oysters and the liquor and heat, stirring, for 2 or 3 minutes, until the oysters are heated through.
  • Pour into serving bowls and garnish with chives.


  • The raw oysters should be shucked and the liquid kept for the recipe.


Sodium: 277mg | Sugar: 16g | Fiber: 3g | Potassium: 883mg | Cholesterol: 113mg | Calories: 424kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 12g | Fat: 22g | Protein: 22g | Carbohydrates: 36g