Oyster Spinach Bisque With Corn Bread Croutons Recipes

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OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS



Oyster Spinach Bisque with Corn Bread Croutons image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Christmas     Winter     Gourmet

Yield Makes about 6 cups, serving 8

Number Of Ingredients 9

36 shucked oysters in their liquor
2 tablespoons unsalted butter
2 large shallots, chopped fine
1/2 cup medium-dry Sherry
3 cups milk
1 cup heavy cream
1 cup packed spinach leaves, washed well, drained, and shredded fine
Garnish: 24 small spinach leaves, washed well and spun day, and 1/4 cup finely chopped red bell pepper
Corn Bread Croutons

Steps:

  • Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
  • In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
  • Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

SPINACH AND OYSTER BISQUE



Spinach and Oyster Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Quick & Easy     Oyster     Spinach     Gourmet

Yield Makes about 6 1/2 cups, serving 4 to 6

Number Of Ingredients 11

1 1/2 pints shucked oysters including the liquor
1 large onion, chopped
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 pound spinach, washed well and the coarse stems discarded
1/2 teaspoon dried tarragon
1 cup heavy cream
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon sugar
freshly grated nutmeg to taste
oyster crackers as an accompaniment

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.

CORN BREAD CROUTONS



Corn Bread Croutons image

Categories     Bread     Sauté     Quick & Easy     Cornmeal     Winter     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 2

1 tablespoon olive oil
2 Thomas' corn Toast-R-Cakes or 1 corn muffin, cut into 1/3-inch cubes

Steps:

  • In a skillet (preferably non-stick) heat oil over moderately high heat until hot but not smoking and toast corn bread until golden brown and crisp. Season croutons with salt and pepper. Croutons may be made 1 day ahead and kept in a sealable plastic bag at room temperature.

EASY SPINACH BISQUE



Easy Spinach Bisque image

Not only is this soup healthy and filling, it's easy to prepare and elegant besides.-Patricia Tuckwiller, Lewisburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5-6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons butter
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups milk
1 cup water
3/4 cup cubed process cheese (Velveeta)
1 package (10 ounces) frozen chopped spinach, thawed and drained
Oyster crackers, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired.

Nutrition Facts : Calories 184 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 488mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

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