Leek and oyster soup

Serves 6
Degree of difficulty – moderate
Preparation time – 30 mins

You will need

2 leeks
4 waxy (desiree) potatoes
3 tblspn oil
1 ¼ litre chicken stock
250 ml rich cream
salt and pepper to taste
30 shucked oysters

Method

Strip outer leaves from leeks and green ends, discard. Slice lengthwise and rinse well. Finely dice the leaves. Peel and finely dice the potatoes into ½ cm cubes.Saute vegetables in oil in a medium saucepan over gentle heat until soft, don’t let the leeks brown. Continue until tender. Add stock, simmer about 20 mins, potatoe should be soft enough to mash easily. Stir in cream and pepper to taste, gently simmer another 10 mins. Add oysters and continue to simmer until their translucence has turned to white, which should take only a few minutes.

Coffin Bay Oysters Beds :: Chef – Marion Trethewey