Oyster Soup with Saffron

Images poireaux
Preparation 15 min
Baking 15 min.
Portions 4
Freezing No


  • 24 oysters and their juice
  • 1 package of sliced leeks Les Cultures de chez nous
  • 125 ml (1 /2 cup) white wine
  • 250 ml (1 cup) 15 % cream
  • 1 pinch of saffron
  • Pepper to taste
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  • Open and drain the oysters, reserving the juice. Strain the juice. In a pan, heat a mixture of butter-oil blend. When the butter-oil blend is hot, add leeks and sauté over low heat until transparent.
  • Pour oyster juice in the pan and add oysters. Poach for approximately 30 seconds to 1 minute. Add the white wine and fresh cream. Season and bring to a boil. Simmer for 30 seconds and then remove from heat.

Chef's notes