Trim the green tops off of the leeks and save for another use. Cut leek whites in half horizontally and roughly chop before thoroughly washing in cold water.
2
In a medium sauce pan melt butter and add the leeks, parsnips, celery, onion and garlic. Sweat over low heat until veggies are almost soft.
3
Add chicken stock and bring to a simmer. Let simmer until parsnips are very soft.
4
Add cream and grated nutmeg, remove from heat. Puree soup in blender until smooth, then season to taste with salt and pepper.
5
Heat finished soup to a simmer.
6
Add raw oysters to hot soup and slowly poach over low heat until oyster meat begins to curl at the edges.
7
Divide hot soup and poached oysters into 4 warm bowls and garnish with shredded cheese, crispy bacon and chopped chives.
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