Leek and Potato Soup with Poached Oysters

A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.

Soup Chicken Seafood Gourmet Dinner Party

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

21.1g

per serving

84.2 g total

Fat

37.7g

per serving

150.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

null

Liquids

250

Fish Stock

null

Meat

piece

Chicken

cut into portions

NutsSeeds

head

Garlic

cut in half crossways

sprig

Thyme

null

piece

Bay Leaf

null

piece

Bouquet Garni

null

bunch

Chives

for garnish

OilsFats

tbsp

Olive Oil

null

Seafood

piece

Rock Oyster

fresh

Vegetables

piece

Leek

roughly chopped for stock

stalk

Celery

roughly chopped

piece

Onion

roughly chopped for stock

piece

Onion

finely chopped

piece

Leek

finely sliced

piece

Potato

peeled and cubed

Method

Place chickens, vegetables, garlic, and herbs in a pan, cover with water, bring to boil, and simmer for 1.5–2 hours.

Strain the stock through a sieve and reserve 700ml for the soup recipe.

Extract the small chicken 'oyster' meat pieces from the thighs and reserve for garnish.

Melt butter with oil in a saucepan and sweat onions and leeks for 5 minutes without browning.

Add potatoes and bouquet garni, cook for 2 minutes, then add the hot stock and boil until potatoes soften.

Remove the bouquet garni, blend the soup until smooth, and chill thoroughly in the refrigerator.

Remove rock oysters from shells, poach briefly in fish stock, and allow to cool.

Divide poached oysters and chicken 'oysters' into bowls, pour over the cold soup, and garnish with chives.