SERVES 8-10
PREPARATION 20 MINS
COOKING 30 MINS
1tbsp olive oil
2 leeks, sliced
2 celery stalks, sliced
1.5l (40fl oz) chicken or fish stock
150g (5oz) small button mushrooms, sliced
75g (2.5oz) risotto rice
18 oysters (plus any juice from the oysters)
150ml (5fl oz) single cream
Half a lemon
100ml (3.5fl oz) whipping cream, whipped
1. Heat the oil in a saucepan over a medium heat. Add the leeks and celery and sauté for 5 minutes until soft, but not coloured. Add the stock, mushrooms and rice and simmer for 30 minutes or until the rice is soft and mushrooms tender. Add the oysters and cook for 2 minutes. Remove from the heat and allow to cool a little.
2. Purée the soup in batches in a blender or with a hand blender, then pass through a sieve.
3. When ready to serve, bring to a simmer and add the single cream. Season to taste with salt and pepper and add a little lemon juice.
4. Ladle into cups with whipped cream on the top. Serve while your guests are having drinks.