Coffin Bay Oyster Vichyssoise
Ingredients
- 750g leeks
- 350g onions, finely sliced
- 100g unsalted butter
- 350g potatoes, peeled and sliced
- 1.5 litres of chicken stock
- 100ml of Chinese oyster sauce
- 200ml cream
- 18 oysters out of shell
- 2g flying fish roe
- 10g chives, finely chopped
Method
Saute leeks and onions in the butter until soft, but before they change colour.
Add the potatoes, stock (boiling) and oyster sauce. Boil rapidly for 10 minutes.
Add the cream and cook further for 2 minutes.
Liquidise the soup and add salt and pepper to taste.
Pass through a fine sieve.
Return to the heat, add oysters to warm through. Serve with chives and flying fish roe as garnishes.