Saffron oysters soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 15
Portions 4
Freezing No


  • 24 oysters with its juice
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of white wine
  • 250 ml (1 cup) of 15% cooking cream
  • A pinch of saffron
  • Pepper up to taste
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  • Open and drain oysters while keeping its juice aside. Sieve its juice. In a casserole, heat an equivalent mix of butter and oil. When the butter-oil mixture is hot, set sliced leeks in the casserole and fry at low heat until translucent.
  • Pour oysters juice in the casserole and add oysters. Cook for about 30 seconds to 1 minute. Add white wine and cream. Season and bring toa boil.
  • Maintain simmering 30 seconds then remove from heat.

Chef's notes