Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup
Anchovies & Olives, How to Cook a Wolf, Tavolàta, and Union, Seattle
Chef Ethan Stowell has given us a new way to eat oysters and bubbly: a light, creamy soup with Prosecco and gently warmed oysters.
- 4 tablespoons butter
- 1 small onion, minced
- 1 small head cauliflower, cut into small florets
- 2 cups Prosecco
- 1/2 cup heavy cream
- 12 oysters, shucked and liquid reserved
- 1 bunch sorrel, chopped
Heat 2 tablespoons of butter in a medium sized pot over medium heat. Add the onions and cook until soft and translucent but not browned, about 5 to 6 minutes. Add the cauliflower florets, Prosecco, heavy cream, and reserved oyster liquid. Bring to a boil, then reduce to a simmer and cook until the cauliflower is tender but not mushy, 8 to 10 minutes.
Working in batches, purée the soup in a blender until smooth. Season to taste with salt and pepper.
Heat a small pan with the remaining butter over medium heat. Put the oysters in the pan until warmed through, about 2 minutes. Divide the soup between 6 soup bowls, place 2 warm oysters in each bowl, and sprinkle the sorrel over the top. Serve immediately.