Prawn and Bean en Brado
1 tablespoon canola oil
5 shiitake mushrooms, stemmed and quartered
1 large shallot, sliced
1 small garlic clove, smashed
1 leek, light-green only part diced (clean in plenty of water if necessary)
1 quart fortified low-sodium chicken stock
1 tablespoon fruit vinegar (or substitute apple cider vinegar)
4 sprigs lemon thyme
5 tablespoon unsalted butter
¼ cup celeriac, brunoise
¼ cup cooked navy beans (soaked overnight and cooked with herbs and mirepoix in a 300° oven until soft)
1/3 pound medium shrimp – shell-off, tails removed, chopped in ¼-1/3-inch pieces
1 Granny Smith apple
8 sorrel leaves
8 nasturtium leaves
1. In a medium stock pot, add the canola oil. Sweat the mushrooms, shallot, garlic and leek for about three minutes until translucent. Add the chicken stock, fruit vinegar and the thyme and reduce by half, about 10 minutes. Skim the impurities and oil from the surface as necessary.
2. Using a sieve, strain the solids from the stock. Mount in the butter, whisking it in one tablespoon at a time, then buzzing it with an immersion blender. Add salt to taste. Don’t worry if the soup breaks, it will come back together.
3. Ladle a small amount of the stock into a small sauce pan over medium-high heat. Add the celeriac and allow to cook for about a minute. Add the cooked beans and allow to heat another minute. Bring the liquid up to a simmer and add the shrimp. Poach the shrimp, cooking through, about two minutes.
4. Meanwhile, use a one-inch ring mold or cookie cutter to cut a circular piece of the apple. Using a very sharp knife or a mandolin slicer, cut the 1-inch circle of apple into thin circular slices for garnish. Reserve.
5. To serve: Transfer the broth to a small heated tea pot. Place one quarter of the warm shrimp mixture in a soup bowl. Add two sorrel leaves, two nasturtium leaves and two apple slices. When ready to serve, pour the hot soup over the dish and repeat with remaining bowls.
Salentein Reserve ChardonnayColor: Light lemon
Aroma: Lovely aromas of fresh citrus fruits, pineapple and toasty oak
Taste: Generous and round flavors of green apple and lemon complemented by subtle tropical notes and refreshing acidity