Cream of Potatoe Soup with Oysters and Peppadew Splash

Name: Cream of Potatoe Soup with Oysters and Peppadew Splash
Ingredients: 4 leeks, washed, trimmed and finely sliced; 1 onion, chopped; 30 ml (2 tablespoons) butter; 4 large potatoes, cubed; 1-liter (4 cups) fish stock; 250 ml (1 cup) milk; 250 ml (1 cup) cream; 12 oysters, freshly shucked and all the lovely juices collected; salt and white pepper to taste; Peppadew Splash to add the magic

Dazzle your dinner quests with the wonderful taste sensations this steaming hot potato soup, the ice cold fresh oyster and a good shake of Peppadew Splash !s in the mouth.

Published 16 October 2019

Method

In a large saucepan sauté the leeks and onion in the butter until softened. Add the potatoes and fish stock and simmer for 30 minutes until the potatoes are very soft. Add the milk, cream and oyster juice.
Blend the soup in batches in a food processor and season to taste with salt and white pepper. Return the soup to the saucepan and heat until piping hot. Ladle the soup into warmed soup bowls and divide the chopped fresh oysters between the bowls of soup. Serve at once with a few generous shakes of Peppadew Splash