Lettuce and Sunchoke Soup
with Poached Oyster & Caviar
Suggested wine pairing
Reserve Pinot Gris

Yield: 6 portions
1		leek white part only - washed well and diced
4		shallots - diced
2		tbls butter
2		tbls butter
150		ml Mission Hill Reserve Pinot Gris
150		g sunchokes or creamer potatoes - washed well and chopped (approx. 3 large)
2		L chicken stock
400		ml romaine lettuce - chiffonade
12-18		small fresh oysters - Malapeque, Stellar Bay, Golden Mantle (see note below)
28		sturgeon caviar

Method:

• Heat pot over medium heat, add butter and melt.
• Add sliced leeks and shallots - cook until tender but do not colour.
• Add the sunchokes and sweat for 2-3 minutes. Add the Pinot Gris and reduce by half.
• Add the chicken stock and simmer for 20 minutes.
• Add the chiffonade of romaine and purée the soup well. Chill until needed.
• Just before serving - shuck the oysters. Save the juice and strain well to remove any shell.
• Add the juice to the soup and bring to a simmer. Do not cook the soup for too long.
• Heat soup bowls and divide the oysters in the bowls. Pour the hot soup over the oysters.
• Garnish soup with caviar and serve at once.

Note:

• The oysters should be fresh, closed tightly and smell of the ocean - never fishy or like a beach at low tide.
• You will need a sharp shucker to open them.
• Place the oyster in a kitchen towel that is folded into quarters - this will help protect your hands and give a firm purchase on the oyster.
• Place the oyster into the folded cloth so that the hinge is sticking out.
• Firmly insert the shucker blade into the hinge and pop open.
• Run the shucker along the top of the shell and cut the abductor muscle.
• Carefully remove the top shell, try not to disturb the tasty juice inside.
• Cut the abductor muscle on the bottom.

Recipe by: The Culinary Team
at Mission Hill Family Estate

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