Creamy Oyster Soup

Ingredients

• 16 oysters
• 2 Garlic cloves
• 1 Shallot
• 20 g butter
• 150 ml dry white wine
• 500 ml fish stock
• 150 ml heavy cream (at least 30% fat)
• 30 g soft butter
• 3 tbsp Flour
• Salt
• ground pepper
• 1 tbsp Lemon Juice
• 1 stalk leeks
• chervil

Instructions

1. 1.

   Wash, open and remove the oyster meat. Peel and finely dice the garlic and shallot. In a hot pot sauté the garlic and shallot cubes in melted butter for 1-2 minutes, add the oyster flesh, briefly stir, then set aside.

2. 2.

   Pour in the white wine, stock, and cream; simmer for 10-15 minutes over medium heat and strain through a fine sieve. Bring the fish broth back to a boil, whisk together the butter and flour, and thicken the soup with this mixture. Season with salt, pepper, and lemon juice, then let it continue to simmer for another 5 minutes.

3. 3.

   Wash, dry, trim, and slice the leeks into thin rings. Blanch in boiling salted water for 1 minute, shock in cold water, and drain well. Return the oysters to the soup, warm through, and ladle into bowls. Sprinkle with sliced leeks and garnish with chervil leaves before serving.