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LEEK, POTATO ,OYSTER SOUP RECIPE
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Ingredients
- 7 tablespoons unsalted butter
- 9 good leeks minimally trimmed, keeping all the green, washed and sliced
- 1 onion peeled and sliced
- 5 cloves of garlic peeled and chopped
- 4 potatoes peeled and chopped
- 2 quarts light fish or chicken stock
- sea salt and black pepper
- 12 in medium Pacific oysters—it is best you shuck these yourself as you want to catch every last drop of oyster juicea bowl
Ingredients
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Instructions
- In a pan large enough to take all the ingredients, melt the butter and sweat your leeks, onion and garlic, avoiding any browning. When these are giving, add the potato and cook amongst the leek mixture for 8 minutes, again avoiding browning. Then add the stock and bring to a gentle boil.
- When the potato is cooked, season with salt and pepper. Now purée the soup in the blender and return it to a clean pan on the heat. Just before eating add the oyster liquor to the soup and place two oysters in each soup bowl. Pour the hot soup over the oysters and eat.