Potato Cream Soup with Oysters

Ingredients

• 8 oysters (opened and oyster water collected)
• 300 g potatoes (starchy, boiling type)
• 3 shallots
• 2 tbsp Rapeseed oil
• 600 ml Poultry broth
• Salt
• freshly ground pepper
• 80 g sour cream
• 200 g whipping cream
• 2 tbsp butter
• parsley (for garnish)
• 1 truffle
• truffle oil (to drizzle)

Instructions

1. 1.

   Wash the potatoes, brush thoroughly or peel thinly and cut into small pieces. Peel and dice the shallots.

2. 2.

   Sauté the shallots and potatoes in a pot with oil, deglaze with poultry broth, and simmer until tender for about 30 minutes.

3. 3.

   Add sour cream and whipping cream to the potatoes and let everything gently simmer for another 5–10 minutes. Puree the soup finely in a blender, strain through a fine sieve, season with salt and pepper, and pour in the oyster water through a fine mesh.

4. 4.

   Sauté the oysters in hot butter for 1 minute, seasoning with salt and pepper.

5. 5.

   Serve the soup in preheated bowls, arrange the oysters on top, drizzle with truffle oil, shave a bit of truffle over them, and garnish with parsley.