Tomato Oyster Bisque Tureen Style 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.

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.

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

TOMATO BISQUE

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.