Leek and Potato Soup with Oysters

This puréed soup is a wonderful starter course served with crusty hard rolls or as a light lunch accompanied by greens and a fruit salad. Make sure to get the freshest small oysters that can be found; they are the focal point of this dish and need to be of the highest possible quality. White pepper is a little hot and spicy; use black pepper if a mellow taste is preferred.

2 leek, finely chopped
2 shallots, finely chopped
1 potato, finely chopped
1 cup heavy cream (250 mL)
1 cup whole milk (250 mL)
1 cup vegetable stock (250 mL)
butter (100 g)
12 oysters, cleaned and shucked
1 tsp. sea salt
½ tsp. white pepper, freshly ground
1 bunch chives, finely chopped

Heat butter in a saucepan and heat until it starts to foam. Add in chopped vegetables and stir.

When vegetables start to soften slowly add milk, cream and stock. Add oysters and simmer until oysters begin to curl.

At this stage you can blitz everything in a blender for a puréed soup. Or you can serve as is.

Garnish with chopped chives.

Makes 8 servings.