Oyster Stew Lyonnaise

Oyster Stew Lyonnaise
4 tablespoons butter
3 leeks washed, trimmed of green leaves, and coarsely chopped
3-4 russet potatoes (1 1/4 pounds), peeled and cut into cubes
6 cups water
Salt and pepper
1/4 cup vegetable oil
4 slices firm, white bread, cut into small cubes
1 cup heavy cream
1/8 teaspoon grated nutmeg
1 quart shucked oysters
1/4-1/3 cup Gruyére cheese, grated
1/2 cup parsley, chopped
Paprika
Melt 2 tablespoons of the butter in a large, heavy saucepan. Add leeks and cook over medium heat, stirring until soft - about 5-7 minutes. Add potatoes, water, and salt and pepper to taste. Bring to boil, then simmer about 20 minutes until potatoes are cooked; set aside to cool slightly.
Heat the remaining 2 tablespoons of butter and the oil in a large, heavy frying pan. Add bread cubes and brown them over low to medium heat, watching them carefully. Set aside.
Puree leek and potato mixture in a food processor or blender until smooth. (You may have to do this in two or more batches.)
Pour pureed mixture into a deep saucepan. Add cream and nutmeg and bring to a boil. Add oysters and their "liquor" (juice in the shell) and cook just until oysters curl and begin to rise to the surface. Do not overcook.
Spoon chowder into soup bowls; top each with a few croutons and sprinkle with a bit of Gruyére, parsley, and paprika. Serve with any additional croutons, cheese, and parsley on the side.
Cook's note: For years, this classic oyster stew from Lyon, France, has been a popular selection on the menu of legendary chef Paul Bocuse.
Serves six.
The Christian Science Monitor