1.In a large saucepan, melt butter over medium heat. Stir onion and leek over heat for about 10 minutes or until soft. Add potato and saffron. Continue stirring for 2 minutes.
2.Add stock and water; bring to the boil. Reduce heat and simmer uncovered for 15 minutes or until potato is tender. Remove from heat, add half the oysters; cool 10 minutes.
3.Blend or process soup mixture, in batches, until smooth.
4.Return soup to pan with remaining oysters, cream and juice; stir over heat until hot. Season to taste; stir in chives.
You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour.Note