400g baking or floury potatoes, washed (Agria or Ilam Hardy)
75g unsalted butter
3 leeks, trimmed, rinsed, roughly chopped
1 bay leaf
125ml dry white wine
1 litre chicken or vegetable stock, or water
24 oysters, shucked (I used Te Kouma Bay rock oysters)
4 tablespoons crème fraîche
chive oil, to serve
100g chives
200ml grapeseed oil

In a perfect world the oysters should be freshly shucked and their liquor added to the soup for a boost of flavour. Serve with a crusty baguette or some buttered dark rye bread.

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1.Set the oven to 200 ̊C.
2.Wash any mud from the spuds and scrub them.
3.Prick in a couple of places with a fork (this is important as you don’t want them to explode in the oven).
4.Roll each potato in salt then place on the middle rack of the oven.
5.Cook for about an hour then give them a squeeze – the potato should just give to a little pressure from thumb and forefinger. Allow to cool slightly.
6.Melt the butter in a deep saucepan over a gentle heat.
7.Add the leeks and cook slowly with a generous pinch of salt until soft, but try not to colour the leeks. Add the bay leaf.
8.Cut the potatoes into chunks, including the skin, and add to the leeks.
9.Add the white wine and simmer until it has just about evaporated. Stir together for about 2 minutes then add the stock or water.
10.Bring to a simmer and cook for 10 minutes. Allow to cool then purée in a blender until smooth.
11.Strain the soup through a fine sieve. Rinse the blender and return the strained soup to it.
12.Add the oysters and any oyster liquor you may have and season with salt and pepper.
13.Purée using the pulse button so that you still have small pieces of oysters – you don’t want the soup super-smooth. Allow the soup to cool then refrigerate.
14.Serve chilled in soup bowls, drizzled with chive oil and a dollop of crème fraîche.
16.Bring a pot of salted water to the boil and have a bowl of iced water ready.
17.Blanch the chives until tender, about 2 minutes, then drain and chill in the iced water. Squeeze dry.
18.Put all the ingredients into a blender and blitz for 8 minutes, until the oil is very green.
19.Pour the oil into a small saucepan and simmer until it stops bubbling, to remove any water.
20.Strain through a muslin cloth set over a bowl and place in the fridge overnight.

Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain