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Irish Oyster Soup Recipe


28 fresh oysters,
the juice from the oysters and milk to make 6 cups,
1 stick celery, sliced,
1 small onion, chopped,
2 Tbsp. butter,
1 clove garlic, crushed and chopped,
5 Tbsp. all-purpose flour,
1 Tbsp. chopped parsley,
1/4 cup thinly sliced fennel,
salt and pepper to taste.


Heat the butter in large saucepan and sauté the celery, onions, garlic and fennel for four minutes. Add the flour and reduce the temperature slightly. Cook until the flour is lightly golden. Whisk the liquid in and bring to a boil. Simmer for 10 minutes and add the chopped parsley and oysters. Season the oyster soup and simmer for 4 more minutes or until the edges of the oysters become curly. Serve the oyster soup with warm crusty bread on the side.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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