OYSTER STEW LYONESE

Steps:

• Trim off the root ends and most of the green part of the leeks. Discard the green part or save for another use. Reserve 3/4 pound of the white part of the leeks plus a small part of the green. Split the white part of the leeks in half and rinse thoroughly between the leaves.
• Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups.
• Peel and cut each potato lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
• Heat 2 tablespoons of the butter in a large saucepan and add the chopped leeks. Cook, stirring often, about 5 minutes. Add the potato slices and the water and bring to the boil.
• Add salt and pepper. Let simmer 20 minutes. Drain in a colander. Reserve the liquid and the solids.
• Meanwhile, finely grate the cheese. There should be about 1 cup.
• Heat the oil and remaining tablespoon of butter in a heavy skillet and add the bread. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve.
• Put the leek and potato solids into the container of a food processor or electric blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree.
• Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream, salt and pepper to taste. Add the nutmeg and heat thoroughly.
• Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with chopped parsley. Serve with the croutons and cheese to be added as desired at the table.