Vichyssoise with oysters

Name: Vichyssoise with oysters
Cuisine: French
Ingredients: 2-3 spring onions, roughly chopped; 8 oysters, removed from their shell and juices reserved; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp finely chopped chives; 1 small waxy potato, cut into 1 cm dice and cooked until tender in boiling salted water; ½ small leek, cut into 1 cm dice, well rinsed and cooked until just tender in boiling salted water; 1 tbsp olive oil; 250 g well-flavoured new or old potatoes, peeled and roughly chopped; 2 medium leeks, roughly chopped and well rinsed; 1 litre vegetable stock (or Marigold bouillon powder or a good-quality vegetable stock cube dissolved in that amount of hot water); 1 litre vegetable stock (or Marigold bouillon powder or a good-quality vegetable stock cube dissolved in that amount of hot water); 250 g well-flavoured new or old potatoes, peeled and roughly chopped; 1 litre vegetable stock (or Marigold bouillon powder or a good-quality vegetable stock cube dissolved in that amount of hot water)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Since it was invented by a French chef at the Algonquin Hotel in New York in 1917, everyone has developed their own version of this chilled soup. It is also delicious hot, though the most important thing is getting the maximum flavour from the potatoes and leeks. Buy good-tasting potatoes, new or old, but either way not too waxy or you’ll end up with glue. I would recommend Roseval, Maris Piper or large Jersey Royals. Don’t cook the hell out of them either. Vichyssoise needs to be cooked fo

Ingredients

Europe
France
Soup
Fish course
Pescatarian
Gluten-free

Ingredients

Method