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This recipe is classed as easy

Rating 3.33 / 5 (6 votes)

Prep time:
15 min
Cook time:
8 min

Serve Theo Randall’s quick soup as a starter when entertaining, or as a lunch dish, with lots of crusty bread


1. Heat the olive oil in a saucepan. Stir in the chopped carrot, onion and celery, pancetta, thyme and sliced garlic, then fry for 5 minutes, stirring occasionally, or until softened.

2. Meanwhile, drop the potatoes into a pan of boiling water and simmer for 4-5 minutes or until tender. Drain and set aside. Pour the oyster liquor from the shucked oysters along with the milk and cream into the pan with the vegetables, then tip in the potatoes.

3. Bring to a simmer, stir in the chopped oysters and parsley and simmer for a further 3 minutes. Check the seasoning and serve.


  • 1 tbsp olive oil
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped onions
  • 2 tbsp finely chopped celery
  • 2 tbsp chopped smoked pancetta lardons
  • 1 tsp thyme
  • 1 clove garlic, thinly sliced
  • 4 Charlotte potatoes, cut into 1cm pieces
  • 100 ml milk
  • 75 ml double cream
  • 12 fresh oysters, freshly shucked and chopped, oyster liquor reserved
  • 1 tbsp chopped flat leaf parsley

Tips and suggestions

Each oyster has some flavoursome juice in its shell, so as you shuck them, be careful to collect this liquid to add and give extra flavour to the soup.

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Latest Comment


Sorry my previous post may not have made sense. I meant to say that my Wife & Daughter don't like Oysters. The rest of the post was correct.

Alan Clark

AlanC61933 AlanC61933  Posted 12 Feb 2011 2:50 PM

What a fantastic recipe. As My Wife & Daughter do like Oysters, I substituted their fish with Prawns instead. Myself I had the Oyster version and used Lemon Thyme as opposed to ordinary Thyme. The flavours were outstanding and this Soup is a perfect Winter Warmer on a cold evening.

Keep up this excellent Programme and Recipes.

Alan Clark

AlanC61933 AlanC61933  Posted 12 Feb 2011 2:46 PM