INGREDIENTS

INSTRUCTIONS

Gruyere or Swiss are preferred.  Trim off root ends and most of green part
of leeks. Reserve white part plus a small part of green. Split in half and
rinse thoroughly between leaves. Cut leeks lengthwise into thin strips and
then crosswise into very small cubes. There should be about 5 cups. Peel
potatoes and cut them lengthwise in half. Cut each half crosswise into very
thin slices. There should be about 4 cups. Heat butter in a large saucepan
and add chopped leek. Cook, stirring often, about 5 minutes. Add potatoes
and water and bring to boil. Salt and pepper to taste. Simmer 20 minutes.
Drain in colander, reserving liquid and solids. Heat oil and butter in
heavy skillet and add bread cubes. Cook, stirring, until cubes are golden
brown. Drain in sieve.  Process leek and potato solids thoroughly while
adding small amounts of reserved cooking liquid. Add only enough liquid to
make a fine puree. Combine puree with remaining liquid in saucepan and
bring to simmer. Add cream and salt and pepper to taste. Add nutmeg and
heat thoroughly. Add oysters with their liquor and cook briefly, just until
oysters curl.  Serve sprinkled with parsley, with croutons and cheese on
the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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