Ingredients
2 tablespoons unsalted butter
1 tablespoon safflower oil
1 tablespoon minced fresh ginger
1 leek, white and light green parts only, cut in 1/4-inch dice and washed
1 medium sweet potato, 6 ounces, peeled and diced 1/4-inch thick
2 tablespoons all-purpose flour
3 cups fat-free milk
13 shucked oysters, liquor saved
Coarse salt and freshly ground pepper
Preparation
Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.
