Chilled Oyster & Baked Potato Vichyssoise - Cuisine Magazine - From New Zealand to the World
In a perfect world the oysters should be freshly shucked and their liquor added to the soup for a boost of flavour. Serve with a crusty baguette or some buttere
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Cooking tools:
- Blender
- Fine-mesh sieve
- Cheesecloth
- Oyster knife
- Oven
- Stove
- Saucepan
- Pot
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Soup bowl
- Refrigerator
Ingredients
- 400g baking or floury potatoes, washed (Agria or Ilam Hardy)
- 75g unsalted butter
- 3 leeks, trimmed, rinsed, roughly chopped
- 1 bay leaf
- 125ml dry white wine
- 1 litre chicken or vegetable stock, or water
- 24 oysters, shucked (I used Te Kouma Bay rock oysters)
- 4 tablespoons crème fraîche
- chive oil, to serve
- 100g chives
- 200ml grapeseed oil
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