HungryForever

LEEK, POTATO AND OYSTER SOUP

You will need a blender for this recipe, as part of the joy of the dish is the smooth velvety soup within which lurks the oyster.

Servings

Ingredients

7tablespoons unsalted butter
9 good leeksminimally trimmed, keeping all the green, washed and sliced
1 onionpeeled and sliced
5cloves of garlicpeeled and chopped
4 potatoespeeled and chopped
2quarts light fish or chicken stock
sea salt and black pepper
12in medium Pacific oysters—it is best you shuck these yourselfas you want to catch every last drop of oyster juicea bowl

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.