Thu, 20 September 2018
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.
With the stormy and wet weather set to continue; this morning we're helping to warm you from the inside out and with an oyster, leek and Potato soup. Chef Nathan Diamond from the Cliff at Lyons shows us to whip us this heart-warming dish!
2 leeks
2 shallots
1 potato
300ml cream
300ml milk
300ml vegetable stock
100g butter
12 oysters
1 bunch chives
Finely chop leeks, shallots, potato
Add butter to sauce pan and heat until it starts to foam
Add in chopped vegetables to foaming butter and stir
When vegetable start to soften fall apart add milk, cream and stock
Blitz in blender until soup like open oysters add to blender oyster and oyster juice blitz pass
Garnish with chopped chives and leek oil
