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Ingredients
- ½ cup extra virgin olive oil,plus extra for serving
- 1 large onion, sliced
- 2 cloves garlic, thinly sliced
- ½ celery heart, sliced
- 400g potatoes, peeled and sliced
- 1 bay leaf
- ½ cup dry white wine
- White pepper
- Salt
- 24 oysters, rock or Pacific
- 1 tbsp chopped parsley
- Crusty bread, for serving
Method
Heat olive oil in a large pan and lightly simmer onion and garlic for 1-2 minutes. Add celery, potato, bay leaf and white wine. Raise heat and cook until wine has almost evaporated. Add enough water to just cover vegetables. Bring to the boil. Reduce heat to a simmer and continue cooking, covered, for 40-50 minutes until vegetables are soft. Roughly mash with fork so soup still has texture. Add oyster liquor and season with pepper and salt if needed. Add oysters and parsley. Simmer for 1 minute until oysters are barely cooked. Serve in soup bowls drizzled with a little more extra virgin olive oil and crusty bread.
