Leek and oyster soup

Serves 4

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Go on ....Shell out

Beef and Oyster Pie

Shallot Vinigar

Champagne Oysters

A good knob of butter

3 medium leeks, roughly chopped and washed

750ml fish stock (a cube will do)

8 oysters, opened as above and the juices saved

2tbsp double cream

1tbsp finely chopped chives

Salt and pepper

In a covered pan gently cook the leeks in the butter without colouring until soft. Add the fish stock, bring to the boil, season with salt and pepper and simmer for 10 minutes. Remove from the heat, add four of the oysters and the cream and blend until smooth in a liquidiser. Strain through a fine sieve and season again with salt and pepper if necessary. Bring back to the boil, then remove from the heat and add the other four oysters and chives.

Serve in warm shallow soup bowls or pasta bowls, spooning an oyster into each one.