Tarragon Soup

Peel the potatoes, wash and cut into small cubes. Peel the onion and also cut into cubes. Heat half of the butter and fry the potato and onion in it. Extinguish with fish stock, bring to the boil and simmer gently for 10 minutes.

Rinse tarragon, put a few leaves aside, chop the rest and add to soup. Mix in the sauce thickener and blend everything together with the hand blender. Add remaining butter and double cream and season with salt and pepper.

Open the oysters, remove the mussel meat, sprinkle with the juice of one lemon and place in preheated soup plates. Pour the hot soup over them. Sprinkle with the remaining tarragon.

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