Oyster Soup

Instructions

1. 1

   Drain the oysters through a sieve. Set aside 1/3 cup (75 ml) of the oyster juice.

2. 2

   In a saucepan over medium-high heat, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.

3. 3

   Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender.

4. 4

   Pour into a blender and purée until smooth. Season with salt and pepper. Return the soup to the saucepan.

5. 5

   Add the Dijon mustard, cream and oysters to the saucepan. Simmer gently for 4 minutes, stirring constantly. Add cayenne pepper, to taste. Adjust the seasoning. Add a little chicken broth, if necessary, if the soup is too thick.