Champagne Leek Soup With Oysters And Caviar

For Soup: On a low flame, sweat the onions and garlic in 2 tablespoons of butter until translucent, about 2 minutes, adding more butter if the mixture gets dry.

Add leeks and a pinch of salt. Continue cooking 2 minutes longer. Add 1 cup of the champagne, raise the heat and reduce the mixture by half, making sure it doesn't boil.

Add Yukon potatoes, thyme, chicken stock and water. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add 1/2 cup cream. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Blend until smooth.

Strain through a chinois sieve. Taste the soup, and adjust the seasonings.

For Garnish: Sweat the leeks in butter, about 3 to 4 minutes. Add 1/2 cup cream and cook until the leeks are soft, about 2 minutes more.

Boil the potatoes with thyme and bay leaf until just cooked through. Drain and add white potatoes to leek-cream mixture. Mix well.

Heat the soup and add 2 tablespoons of butter and the remaining 1/4 cup of champagne.

Blend until light and frothy. Pour into a warmed soup tureen.

Reheat the leek mixture. Heat the oysters in their liquor, adding a bit of butter, if needed.

To Serve: Place about 1 tablespoon of the leek mixture in the center of each soup bowl. Place 3 oysters on top, then garnish with caviar. Carefully ladle the soup around the leeks and oysters so that the garnish is floating on top.