| 1 |
To make soup, sweat onions and garlic in 2 tablespoons butter on a low flame until translucent, about 2 minutes. Add more butter if the mixture gets dry. Add leeks and a pinch of salt; continue cooking 2 minutes longer. Add 1 cup champagne, raise heat and reduce the mixture by half, making sure it doesn't boil. |
| 2 |
Add Yukon potatoes, thyme, chicken stock and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add 1/2 cup cream. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Blend until smooth. Strain through a chinois sieve. Taste soup, and adjust the seasonings. |
| 3 |
For garnish, sweat leeks in butter, about 3 to 4 minutes. Add 1/2 cup cream and cook until the leeks are soft, about 2 minutes more. Boil potatoes with thyme and bay leaf until just cooked through. Drain and add potatoes to leek-cream mixture. Mix well. |
| 4 |
Right before serving mix 2 tablespoons butter and remaining 1/4 cup champagne. Blend until light and frothy. Pour into a warmed soup tureen. Reheat leek mixture. Heat oysters in their liquor, adding a bit of butter, if needed. |
| 5 |
Place about 1 tablespoon of the leek mixture in the center of 6 soup bowls. Place 3 oysters on top, then garnish with caviar. Carefully ladle the soup around the leeks and oysters so that the garnish is floating on top. |
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