Mark Hix

Leek and oyster soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

For those of you who are squeamish about oysters, this soup is a great introduction to these little gems. The flavour of the sea is still present, but the oysters are no longer alive.

Ingredients

  • good knob of butter
  • 3 medium leeks, trimmed, roughly chopped and rinsed
  • 750 ml (1¼

Method

  1. Melt the butter in a pan, add the leeks, cover and cook gently until soft, without allowing them to colour. Add the fish stock, bring to the boil, season with salt and pepper and simmer for 10 minutes.
  2. Remove from the heat and add half of the oysters and the cream. Whiz the soup in a blender or using a hand-held stick blender until smooth.
  3. Pass the so