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Ingredients
- 5 medium leeks (whites) finely sliced
- 2 medium onions, finely sliced
- 100g unsalted butter
- 2 potatoes (floury) peeled and roughly chopped
- 1 1/2 litres chicken stock
- 100ml oyster sauce
- 200 ml cream
- 18 oysters
- 6 teaspoons red lumpfish roe (otpional)
- 1 tablespoon finely chopped chives
Method
Saute the leeks and onions in butter until soft and translucent. Add the potatoes, hot stock and oyster sauce. Boil for 10 minutes. Add the cream and simmer for 2 minutes, puree soup and season to taste with salt and freshly ground black pepper. Return to the heat and add oyster to warm through. Serve and sprinkle with chives and “caviar”.
