Vichyssoise with Oysters

Carefully remove 4 or 8 oysters from their shells, and strain the juice into the soup. Put the oysters in a saucepan, cover with water, and heat gently to about 50°C/100°F. Hold at this point for 2 minutes, then remove the oysters with a slotted spoon.

Arrange on top of the soup, hot or cold, as you wish, with a feather or two of chervil for garnish.