Provided by: Chef David and Laura Shea
Melt the butter over medium heat in a large, heavy-bottomed braising pot, then add the leeks; cook until soft. Place the oysters, flat side up, on top of the leeks. Increase the heat to medium-high, and when the leeks begin to sizzle (do not let them brown), add the white wine, lemon juice, and stock. When the oysters start to steam open, remove them and set aside; cover with a damp towel. Reduce the heat to low, add the cream, cover the pot, and continue to cook for 10 minutes until the cream comes to a simmer.
Carefully transfer the soup to a blender and purée until smooth. Season to taste with salt and pepper. Return the soup to the pot, and simmer over medium heat—do not allow it to boil. When ready to serve, spoon the soup into 8 bowls and place 2 oysters in the center of each bowl, either without the shell or in the bottom shell.(Published 2009)