1 1/2 lb Leeks
1 1/2 lb Potatoes
2 tb Butter
6 c Water
8 oz Cheese; shredded *
1/4 c Oil
1 tb Butter
3 c Bread cubes
1 c Heavy cream
1/8 ts Nutmeg; ground
1 pt Oysters; with liquor
1/4 c Parsley; chopped
* Gruyere or Emmenthaler are preferred.
Trim off root ends and most of green part of leeks.
Reserve white part plus a small part of green. Split in
half and rinse thoroughly between leaves. Cut leeks
lengthwise into thin strips and then crosswise into very
small cubes. There should be about 5 cups. Peel potatoes
and cut them lengthwise in half. Cut each half crosswise
into very thin slices. There should be about 4 cups.
Heat butter in a large saucepan and add chopped leek.
Cook, stirring often, about 5 minutes. Add potatoes and
water and bring to boil. Salt and pepper to taste.
Simmer 20 minutes. Drain in colander, reserving liquid
and solids.
Heat oil and butter in heavy skillet and add bread
cubes. Cook, stirring, until cubes are golden brown.
Drain in sieve.
Process leek and potato solids thoroughly while adding
small amounts of reserved cooking liquid. Add only
enough liquid to make a fine puree. Combine puree with
remaining liquid in saucepan and bring to simmer. Add
cream and salt and pepper to taste. Add nutmeg and heat
thoroughly. Add oysters with their liquor and cook
briefly, just until oysters curl.
Serve sprinkled with parsley, with croutons and cheese
on the side.
