Equipment
Ingredients
Gruyere Croutons
- 100 g baguette, cut into 2cm cubes
- 30 g unsalted butter, melted
- 60 g gruyere cheese, finely grated
Stew Base
- 45 g unsalted butter
- 250 g leeks, white and light green parts only, cleaned and thinly sliced
- 350 g waxy potatoes, peeled and diced into 1cm cubes
- 350 ml seafood stock
- 250 ml heavy cream
- 1 g nutmeg, freshly grated
- sea salt, to taste
- 2 g white pepper, ground
Oysters
- 24 freshly shucked oysters
- 100 ml oyster liquor, reserved from shucking, strained
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the shucked oysters in a bowl. Pour their liquid through a fine mesh sieve into a separate measuring cup to remove any grit or shell fragments. Reserve 100ml of this oyster liquor.
Toss the baguette cubes with the melted butter and half of the grated Gruyere cheese. Spread them out on the prepared baking sheet in a single layer.
Bake the croutons for 10 to 12 minutes, tossing halfway through, until they are golden brown and crisp. Top with the remaining Gruyere cheese as soon as they come out of the oven so it melts slightly. Set aside.
In a heavy-bottomed pot, melt the butter over medium-low heat. Add the sliced leeks and a small pinch of salt. Cook gently, stirring occasionally, until the leeks are very soft and translucent, about 8 minutes. Do not allow them to brown.
Add the diced potatoes, seafood stock, and the reserved strained oyster liquor to the pot. Increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover partially, and let simmer for 15 minutes, or until the potatoes can be easily pierced with a knife.
Stir in the heavy cream, freshly grated nutmeg, and white pepper. Taste the broth and adjust the salt if necessary, keeping in mind the oysters will add their own brine. Bring the liquid to a bare simmer over low heat. Do not let the soup boil once the cream is added.
Gently slide the oysters into the simmering cream mixture. Cook for 2 to 3 minutes, just until the edges of the oysters begin to curl and ruffle. Remove the pot from the heat immediately.
Ladle the hot stew into warmed, shallow bowls. Garnish generously with the warm Gruyere croutons and serve immediately.
Chef's Notes
- Washing leeks properly is critical. Slice them first, then submerge the slices in cold water, agitate gently, and let the grit sink to the bottom before lifting the leeks out.
- Using freshly grated nutmeg rather than pre-ground makes a substantial difference; it offers a bright, floral warmth that cuts through the rich cream without overwhelming the delicate seafood.
- If your oysters are particularly large, you can snip them in half with kitchen shears before poaching so they fit neatly on a soup spoon.
- Warming your serving bowls in a low oven beforehand ensures the cream-based stew stays hot at the table without requiring you to overheat it on the stove.
Storage
Refrigerator: 1 day — Store in an airtight container. Oysters will continue to firm up as they sit.
Reheating: Reheat gently on the stovetop over low heat just until warmed through. Do not let it boil, or the oysters will overcook and the cream may separate.
