Philip Tessier’s Oyster Soup Recipe

Serves 4

Mise En Place:

1 cup leeks, sliced thin and washed
2 cups russet potato (small), peeled and sliced ¼” thick
2 tbsp butter
1 each garlic cloves, sliced thin
2 cups fish fumet (vegetable or chicken stock could be substituted)
Salt to taste
Lemon juice to taste

1 dozen oysters, preferably east coast variety
1.5 cups cream

.25 cups bacon julienne, rendered till just crisp
8 each chives, cut into ½” lengths
Black pepper coarsely ground, to taste


1. In a medium sauce pot, sweat the leeks in butter over low heat until they are soft and translucent with no color.
2. Once the leeks are translucent, add the garlic and continue to sweat for an additional minute; add the potato and season moderately with salt. Cover with the fumet and simmer for an additional 45 minutes, allowing the fumet to reduce by half.
3. While the soup base is simmering; shuck the oysters and strain out the liquor and reserve.
4. Using a pair of scissors, carefully trim the oyster “bellies” so they are smooth and round. Reserve the bellies for garnish.
5. Take the remaining oyster trim and put it into a small pot. Add the cream and bring it to a low simmer. Remove from the heat and then steep for 30 minutes to allow the oyster flavor to develop.
6. Puree the oyster cream in a blender until it is smooth, pass through a chinois and reserve. Puree the leek, potato, and garlic soup base until smooth and then add the oyster cream into soup base.
7. Bring back to a simmer and then finish to taste with the reserved oyster liquor, salt and lemon juicer.
8. Garnish with the oyster bellies, bacon, chives and cracked pepper. Serve immediately.

If using stock instead of fumet, add ½ cup of white wine prior to adding the stock. Allow it to reduce by ½ and then proceed with the recipe.

This recipe comes courtesy of Philip Tessier, Bocuse d’Or USA 2015 Team chef.