Recipe: Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup
jbfauthor
jbfauthorJanuary 20, 2010
The indulgent pairing of oysters and Champagne is one that is often celebrated simply. But at tonight's Beard House dinner, Seattle chef Ethan Stowell will rearrange the duo into a luxurious soup, incorporating refreshing Prosecco, cauliflower, and bitter sorrel. Keep his simple recipe in mind for a low-key weekend dinner party. (If sorrel is not available, spinach or arugula make great substitutions.)
