Oyster Artichoke Bisque Recipes

OYSTER & ARTICHOKE BISQUE

Steps:

• 1. Melt the butter in a heavy pot and add the flour.
• 2. Over a low heat cook for 5 minutes, stirring constantly.
• 3. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic.
• 4. Let this simmer for 45 minutes.
• 5. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
• 6. Add oysters and their juice.
• 7. Cook at a low simmer for another 30 minutes.
• 8. Add salt and pepper to taste, the hot sauce, wine and cream and bring to a simmer.
• 9. Do NOT boil.
• 10. The bisque is now ready to serve.
• 11. Sprinkle a bit of parsley over the bisque in each plate.

OYSTER & ARTICHOKE BISQUE

Steps:

• Melt the butter in a sauce pot.
• Add the onion, celery, and garlic; saute for 5 minutes or until tender.
• Whisk in the flour and stir for 3 minutes.
• Add the milk and heat until thickened.
• Stir in the half and half and seasonings.
• Bring to a boil, stirring constantly.
• Reduce the heat, add the oysters and artichokes.
• Simmer for 5 minutes, then add the sherry.

ARTICHOKE BISQUE

Steps:

• Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
• Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
• Stir in cream and bleu cheese and simmer until melted.
• Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
• Garnish with chives.