Oysterartichokebisque Recipes

ARTICHOKE BISQUE

Steps:

• Saute leeks in butter or olive oil and place in food processor. Puree leeks.
• Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
• Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
• Serve hot. Keeps well in refrigerator.

CREAMY ARTICHOKE BISQUE

Steps:

• Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
• In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
• Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
• In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
• Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
• Add salt and pepper to taste.
• Let cool and enjoy!

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.

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.