Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 5 tbsp. butter

  3. 1 large leek, trimmed and thin sliced(keep white and green parts separate)

  4. 6 ounces russet potatoes, peeled and chopped

  5. 4 cups chicken broth

  6. 10 oysters, shucked, juices reserved

  7. 7 tbsp. cream

  8. 2 large egg yolks

  9. 1 tsp. salt

  10. 1 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Cook white part of leek with 3 tbsp. butter until tender, about 10 minutes. Add potatoes and broth and bring to a boil. Simmer potatoes 10 minutes or until tender. Puree in blender or food processor. Cook green part of leek with 2 tbsp. butter in a skillet until tender, about 10 minutes. Add oysters and cook 30 seconds. Reserve. Add oyster juices to potato puree. Bring to a simmer. Whisk together yolks and cream. Whisk in 1/2 of soup and stir into other 1/2 of soup. Cook, stirring, until slightly thickened. Add green part of leek and oysters and heat through. Stir in salt and pepper.


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