Erin Kunkel
Five Oyster Soup from executive Chef Christopher Kostow of The Restaurant at Meadowood in St. Helena, California
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Five Oyster Soup

Christopher Kostow, The Restaurant at Meadowood, St. Helena, California - May 2012

For 4 servings

Oyster gelée:

• 3 sheets bronze gelatin, bloomed in cold water
• 1 cup oyster liquor

Squeeze water from gelatin; heat all ingredients in a bowl set over a pot of simmering water; stir until gelatin has melted; remove from heat; pour into baking sheet lined with nonstick baking pad; let stand until set; crumble; reserve.

Salsify soup:

• 1 Tbsp. unsalted butter
• 1/2 onion
• 2 lbs. salsify, peeled and held in acidulated water
• 1 qt. milk
• 1 qt. heavy cream
• salt

  1. Heat butter in a pot; add onion; cook, stirring, until translucent (do not allow to take on any color); add salsify, milk, and cream; bring to a boil; reduce heat to medium; simmer until salsify is softened; remove from heat; cool slightly.

  2. Place in a blender; blend until smooth; strain through fine chinois into clean pot; season; reserve (keep warm).

Salsify tuile:

• 5 sheets bronze gelatin, bloomed in cold water
• 1 1/3 cups salsify puree
• 7 Tbsps. isomalt
• 3 1/2 Tbsps. unsalted butter
• salt

  1. Heat oven to 300°F.

  2. Squeeze water from gelatin; mix all ingredients in a small bowl set over a pan of simmering water; heat, stirring, until gelatin has dissolved and butter melted; remove from heat.

  3. Spread batter in a thin layer into tuiles on baking sheet lined with nonstick baking pad; bake until brown around edges; remove from oven; cool.


• 8 chicken oysters, skin on
• 3 Tbsps. unsalted butter
• 8 oyster mushrooms
• 12 raw oysters, shucked
• 1 salsify, shaved and quickly blanched in acidulated water
• 8 oyster plant leaves (Mertensia maritime)

  1. Season chicken oysters; place in vacuum-sealable plastic food bag; vacuum-seal; cook sous-vide, maintaining water bath at 135°F for 45 minutes; remove bag from water bath; remove chicken oysters from bag.

  2. Heat 2 Tbsps. butter in a skillet set over high heat; add chicken oysters skin side down; cook until crispy; remove from heat; reserve (keep warm).

  3. Add remaining 1 Tbsp. butter to same pan; cook until browned; add mushrooms; cook until browned and softened; remove from heat; reserve (keep warm).

  4. To serve, heat soup until warmed through; divide among serving bowls; top each with 3 raw oysters, 2 chicken oysters, mushrooms, salsify, and 2 oyster plant leaves; sprinkle with gelée; garnish each with a tuile.

What to drink: El Maestro Sierra Oloroso Jerez Spain