Potato & Oyster Soup Recipe
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.