Ingredients for 4 people:
500g Coco de Paimpol haricot beans
1 carrot
1 onion
100g chorizo
1 sprig of thyme + a bay leaf
1 leek (green part only)
25cl of single cream
12 oysters
1 tonka bean
Roughly chop the onion, carrot and leek. Place in a pan of boiling water and add the thyme, bay leaf and a few peppercorns. Next add the Cocos de Paimpol.
Leave to simmer gently for 35 - 40 minutes.
Once cooked, strain and remove the thyme and bay leaf. Reserve the cooking liquid. Blitz the Coco haricot beans with a little of the cooking liquid and the cream to make a velouté sauce.
Check the seasoning, add salt and pepper if necessary and put to one side.
Cut the chorizo into thin slices and dry them in a low oven (100℃) on a baking tray lined with baking paper.
Open the oysters, rinse them well and poach them in the remaining cooking liquid at a gentle simmer for 30 seconds.
Pour the velouté into a shallow soup bowl, add the oysters and the slices of dried chorizo, top with a very small amount of finely grated tonka bean and decorate as you wish.
It’s ready!
Bon appétit!
