Spinach and Oyster Chowder

Made by excellent chef Colin Bussey with fresh Loch Fyne Oysters available for home delivery. http://www.lochfyne.com/Shop

1. 1

   - Melt the butter in a medium size saucepan, add the shallots and soften without colour for 2 minutes
   - Pour in the fish stock, add the potatoes and bring to the boil. Simmer until potatoes are cooked al dente
   - Remove the diced potatoes and reserve
   - Bring the pan of stock back to the boil, reducing the stock by a 1/3
   - Add the spinach and cook for 30 seconds until spinach wilts
   - Carefully liquidise the soup on high speed to get fine bright green liquor
   - Pass through a fine mesh sieve ensuring that you get as much of the soup through the sieve as possible
   - Place in a clean saucepan, reserve to one side
   - Open the oysters straining the juices and keeping this liquor for the soup
   - In a small saucepan, bring the oyster liquor to the boil, reduce the heat and simmer
   - Whip 50ml of the cream to a soft peak, reserve
   - Mix the remaining cream and egg yolks together
   - Bring the soup to the boil, add in the potatoes, lemon juice and check seasoning
   - Poach the oysters for 45 seconds in the oyster liquor, remove, reserve and strain the liquor into the soup
   - Add the tarragon, egg yolk and cream into the soup and stir for 1 minute while it thickens (do not boil or the egg yolk will scramble) check seasoning
   To serve
   - Divide 3 oysters into each of your soup bowls
   - Gently ladle the bright green soup into your bowls
   - Garnish with the whipped cream and serve immediately
   - Serve with tomato flavoured bread