Champagne Oyster Soup with Cucumber Pappardelle
recipe

A refreshing cucumber soup combining champagne-infused oysters with delicious cucumber pasta strips. Perfect as an appetizer for an Easter feast.
Preparation Time: 20 minutes
Serving Size: 4 servings

Ingredients:

- 2 cucumbers
- 6 dl vegetable broth
- 12 fresh oysters
- Salt
- White pepper
- 2 dl sour cream (or for vegan option, about 1 dl salad strips)
- Fresh chives

Instructions:

1. Rinse the chives and salad strips (for the vegan version) thoroughly and let them dry on a clean kitchen towel.
2. Peel the cucumbers and slice them into long pappardelle-like strips using a vegetable peeler. Place the cucumber strips in cold water and set aside.
3. Open the oysters according to the instructions.
4. Julienne the iceberg lettuce into thin long strips.
5. Drain the cucumbers and transfer them to a pot. Add the vegetable broth, season with salt and white pepper, and bring the soup to a boil.
6. Taste and serve the vegan soup in warm soup bowls with cucumber pasta. Top with the julienned lettuce.
7. Drizzle the oyster liquor into the soup along with the sour cream, and add the oysters. Heat for 30 seconds, but do not overcook.
8. Serve the cucumber pasta strips in soup bowls, place the oysters on top, and ladle the soup broth over.
9. Finish with chopped chives and a splash of champagne over the soup just before serving. Serve immediately.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 15 g
- Fat: 18 g
- Fiber: 2 g
- Salt: 0.5 g

Reviews: 3.44 (1083 reviews) ★★★★★ share