The Chilled Oyster Princess Velouté is a luxurious and velvety French soup, combining the oceanic essence of oysters with the richness of cream and a touch of sparkling wine or champagne. Garnished with chives and optional caviar, it offers an elegant starter perfect for romantic or celebratory occasions.
Heat a saucepan over medium-low heat until hot with the oil. Add and sweat for about a minute without coloring. Add the flour and stir well. Cook, stirring, for 2 more minutes. Add the wine and whisk in the stock. Add fennel, leek, thyme, parsley, and bay leaf. Simmer for about 12 minutes and strain to another cooking vessel (*see note).
Add heavy cream, oysters and their liquid. Bring to a boil and reduce until desired . Process in a blender and strain again through a fine sieve. Chill well.
Serve the in individual cups or small glasses. Sprinkle fresh chives on top and caviar if using it. Serve immediately
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Keep oysters well chilled until the moment you serve or cook them — temperature control is everything for safety and texture. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
