Oyster Bisque Light Recipes

OYSTER BISQUE

Steps:

• Melt butter in a heavy kettle. Add the celery and shallots.
• Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
• Bring the mixture to a simmer.
• (Do not boil.) Beat the egg yolks lightly in a small bowl.
• Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
• Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
• Do not let the bisque come to a boil.
• Transfer to a heated soup tureen and sprinkle with the paprika.

CORN AND OYSTER BISQUE

Steps:

• Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

SPINACH AND OYSTER BISQUE

Steps:

• Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.

TOMATO OYSTER BISQUE, TUREEN-STYLE

Steps:

• Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
• Melt butter in saucepan, add flour and blend.
• Add milk radually, stirring constantly.
• Stir until very smooth; add salt and pepper.
• Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
• When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
• Add the oyster mixture and oysters to the sauce in saucepan.
• After the oysters are added, the mixture should not be permitted to boil.
• Stir in the tomato soup, which has been heated.
• Pour soup over the whipped egg white, mixing carefully.

CRAB BISQUE LIGHT

Steps:

• heat flour in a cast iron skillet, cook over medium heat 15 minutes, stirring, until brown, remove from heat spray a dutch oven with cooking spray,and over medium hi heat add butter.
• add carrot, onion, celery, peppers, garlic and saute until tender, 5 minutes add spices and cook 1 minute.
• sprinkle with flour, stirring.
• add clam juice, and bring to a boil.
• reduce heat, simmer 10 minutes.
• stir in milk and half and half, cook 5 minutes.
• stir in crab and sherry, cook until heated.
• remove bay leaf before serving.

OYSTER BISQUE - LIGHT

Steps:

• Drain the oysters in a colander over a bowl, reserve the liquid.
• Add enough clam juice to the oyster liquid to make one cup and set aside.
• Reserve the remaining clam juice for another use.
• Coarsely chop oysters.
• Combine water and saffron, if using, in a small bowl and set aside.
• Melt the butter in a large saucepan over medium heat.
• Add the onion and celery, cook for 5 minutes, stirring frequently.
• Stir in flour and coriander, cook 1 minute.
• Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
• Cook until thick, about 12 minutes, stirring frequently.
• Add the oysters, parsley, salt and cayenne.
• Cook 3 minutes or until edges of oysters curl.