Puget Sound Oyster Bisque Recipes

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OYSTER BISQUE



Oyster Bisque image

Make and share this Oyster Bisque recipe from Food.com.

Provided by Frank Butcher

Categories     European

Yield 1 batch

Number Of Ingredients 11

1/2 cup butter
1 cup celery, minced
1/4 cup shallot, minced
1 quart oyster, liquid from, strained
5 cups milk
1 cup heavy cream
4 egg yolks
1 cup milk, simmering
1 quart oyster, shucked
to taste salt and pepper
to taste paprika

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.

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.

PUGET SOUND OYSTER BISQUE



Puget Sound Oyster Bisque image

Number Of Ingredients 8

1/4 cup flour
1/4 cup water
2 teaspoons salt
4 teaspoons Worcestershire sauce
3 (10-ounce) jars shucked oysters
6 cups half and half
3 tablespoons margarine
snipped parsley for garnish

Steps:

  • In a large saucepan, whisk together flour, 1/4 cup water, salt, and Worcestershire. Add oysters and their liquid. Depending on the size of the oysters, you may want to cut them into bite-size pieces. Cook over medium heat for 10 minutes, stirring constantly. The centers will be firm and the edge of oysters will curl a bit when cooked. Add half-and-half and margarine and heat to boiling. Let the bisque stand at least 15 minutes to blend flavors. Garnish with snipped parsley, if so desired.

Nutrition Facts : Nutritional Facts Serves

OYSTER & ARTICHOKE BISQUE



Oyster & Artichoke Bisque image

Make and share this Oyster & Artichoke Bisque recipe from Food.com.

Provided by scott miller

Categories     < 60 Mins

Time 35m

Yield 9 cups, 8 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 small onion, diced
2 celery ribs, diced
3 cloves garlic, diced
1/4 cup flour
2 cups milk
3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
24 ounces oysters, drained
2 (14 ounce) cans artichoke bottoms, chopped
1/4 cup dry sherry

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.

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