Serves: 6–8

Serves: 6–8

Soup:
Place a medium-sized pot on low heat. Add the butter and olive oil. Sweat the green garlic, potatoes, onions and leeks until translucent. Make a sachet out of the bay leaves and thyme, and add it to the pot. Add all the chicken stock next and bring to a boil. Once boiling, reduce to a simmer and cook until all vegetables are very tender. Next, slowly whisk in the cream. Continue simmering for another ten minutes. Once finished, remove the sachet and puree all the ingredients. Then pass the soup through a fine-mesh sieve into a clean pot. Adjust the seasoning with salt and pepper, and keep warm until ready to serve.

Oysters:
Start by bringing some frying oil to about 350°F in a high-sided pot.

Place all dry ingredients in a bowl. Gently whisk in the water. Do not overmix. Next, submerge the oysters in the batter. Using a pair of tongs, grab the oysters one at a time and place in the fryer. Once the oysters become lightly golden, remove and place them onto paper towels and immediately season with salt.

Mirepoix garnish:
Lightly sauté the carrots in olive oil. Finish with a little butter, and season with salt and a touch of lemon juice. Repeat the same method for the onions separately. For the celery, just add to iced water. This will allow them to become a little more crispy and add a great texture to the overall dish.

Croutons:
Brush the bread on both sides with the olive oil, and place on a sheet pan lined with parchment.  Evenly spread all the ingredients across the top of the bread, and lightly sprinkle with salt and pepper. Place in an oven preheated to 350°F. Bake for about 5 to 6 minutes, or until golden brown.