- 1 1/2 cups (375 ml) medium size oysters, shucked (see note)
- The white of 1 leek, chopped
- 2 tablespoons (30 ml) butter
- 3 cups (750 ml) cubed peeled potatoes (about 3 medium potatoes)
- 3 cups (750 ml) chicken broth
- 1 teaspoon (5 ml) dried thyme
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 cup (125 ml) 35% cooking cream
- Salt and pepper
- Cayenne pepper, to taste
- Drain the oysters and set 75 ml (1/3 cup) of the juice aside.
- In a saucepan, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.
- Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender. Pour into a blender and purée until smooth. Return the soup to the saucepan.
- Add the Dijon mustard, cream and oysters. Simmer gently for 4 minutes. Season with salt and pepper. Add the Cayenne pepper, to taste, and a little chicken broth, if necessary, if the soup is too thick.
For a soup, a salad or fried oysters, I prefer the oysters sold in bulk, already stripped of their shell. This is my little lazy side. Ask your fishmonger. If you can’t find any, replace with about 28 choice oysters. You just shuck them yourself before preparing the soup.