Irish Leek and Potato Soup with oysters
<PRE>
        2 tablespoons vegetable oil
        2 cups leeks (about 2 medium leeks), chopped
        2 stalks celery, diced
        1 small onion, diced
        2 cloves garlic, minced
        4 medium white potatoes, coarsely chopped (peeled, if desired)
        4 cups vegetable stock or water
        1 teaspoon salt
        1/2 teaspoon ground black pepper
        1/2 teaspoon dried thyme
        1 1/2 cups light cream or milk
        1/4 cup fresh herbs ( parsley, dill, or tarragon, chopped)
        2 dozen shucked oysters with their juice

        Servings 6 - 8

        In a large saucepan, heat the oil and add the leeks, celery, onion and 
        garlic. Saute over medium heat for about 7 minutes, until the vegetables 
        are soft. Stir in the vegetable stock or water, potatoes, salt, pepper and
        thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes,
        until the potatoes are easily pierced with a fork. Add the light cream and 
        herbs, and return to a light simmer, stirring occasionally.

        To thicken, either mash the potatoes against the side of the pan with the 
        back of a spoon, or puree batches of the soup in a blender or food 
        processor. Cut the oysters in bite size pieces.

        Add the oysters and juice, and remove the soup from the heat and let sit 
        a few minutes before serving. Serve with warm bread.

        This and many more Irish recipes can be found on the Ireland Page at
        http://freepages.genealogy.rootsweb.com/~irelandlist 

        The oysters were my idea.

  Arnold W. Roepken in Bellmore, NY
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