Recipe

Step 1: Sweat half of the shallots and half of the garlic with 2 tbsp of butter in a heavy bottom pan.

Step 2: Add white wine and reduce down by 2/3. Set aside white wine reduction.

Step 3: Peel and small dice potatoes.

Step 4: Slice leeks on bias.

Step 5: Sweat potatoes and leeks with the rest of the shallots, garlic and remaining 2 tbsp butter until tender.

Step 6: Add wine reduction and stock, let simmer for 15 minutes.

Step 7: Blend using an immersion blender.

Step 8: Strain mixture through chinois or fine strainer and return to the heavy bottom pan.

Step 9: Add cream and simmer on medium heat. Season with salt and pepper to taste.

Step 10: Dredge shucked oysters in flour and panfry (using vegetable oil) until golden brown.

Step 11: Portion soup and place 3 oysters per serving in centre.