Gordon Bailey, founding chef of P.E.I.'s Dayboat restaurant and more recently, Lot 30, uses local P.E.I. seafood and creamy Yukon Gold potatoes in this easy soup recipe. This soup is hearty enough to serve as a main course at lunch, or serve smaller portions before dinner.
4 cups vegetable or chicken stock
6 cloves garlic roughly chopped
2 shallots sliced
2 cup white wine
4 tbsp butter
2 large Yukon Gold potatoes
1 cup heavy cream
1/2 cup flour (for dredging)
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.