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!