Tomato Oyster Bisque Tureen Style 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.

TOMATO OYSTER BISQUE, TUREEN-STYLE



Tomato Oyster Bisque, Tureen-Style image

Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Savory

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

4 tablespoons butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 pint oyster, with their liquor
1/4 teaspoon celery salt
1 egg, separated
3/4 cup condensed tomato soup, undiluted

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.

Nutrition Facts : Calories 378.9, Fat 22.4, SaturatedFat 12.6, Cholesterol 165.7, Sodium 1149.9, Carbohydrate 25.1, Fiber 0.8, Sugar 3.9, Protein 19.8

CHUNKY TOMATO-BASIL BISQUE



Chunky Tomato-Basil Bisque image

My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 11

6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream

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).

Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.

ROASTED TOMATO BISQUE



Roasted Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
  • Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
  • Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

TOMATO BISQUE



Tomato Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

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.

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