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Oyster Bisque

Oyster Bisque***(grwp92 A recipe image
This American main features Butter, Diced onion, Diced carrot, Shucked oysters; with liquor, Fish stock. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1273.7
Dietary: Gluten-free
Description
This American main features Butter, Diced onion, Diced carrot, Shucked oysters; with liquor, Fish stock. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 tablespoon Butter
  • 1/2 cup Diced onion
  • 1/4 cup Diced carrot
  • 1 quart Shucked oysters; with liquor
  • 4 cup Fish stock
  • 1 1/2 cup White rice
  • 1 teaspoon Salt; plus salt to taste
  • 2 cup Heavy cream
  • 1 Black fresh ground pepper to
  • 1 Few dashes tabasco sauce
Directions
  1. 1
    This is a rich , lovely
  2. 2
    cream bisque that is delicately flavored with sauteed vegetables and the oyster's own liquor.
  3. 3
    Not that the bisque is Briefly cooked at the end to preserve the integrity of the oysters.
  4. 4
    cream and Cayenne pepper for
  5. 5
    garnish * my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.( variation) In a cast iron skillet
  6. 6
    melt the butter and saute the onion, celery and carrot 5 to ten minutes.
  7. 7
    Drain oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining oysters aside .
  8. 8
    Add the chopped oysters to the skillet and cook 3 to 4 minutes.
  9. 9
    In a pot, bring the stock to a boil.
  10. 10
    Add the rice one tsp of salt and the contents of the skillet.
  11. 11
    Reduce the heat and simmer 40 minutes.
  12. 12
    Press the soup through a fine sieve.
  13. 13
    Return to the pot and place over the heat.
  14. 14
    Add the
  15. 15
    cream and reduced oyster liquid
  16. 16
    Season with salt, fresh pepper( Black) and Tabasco or variation.
  17. 17
    Add the reserved oysters and heat briefly until the edges of the oysters begin to curl.
  18. 18
    Serve bisque in bowls.
  19. 19
    Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper.
  20. 20
    Annapolitans are known to add a taste of dry sherry to this

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1273.7kcal
% Daily Value *
Total Fat 77.1g119%
Saturated Fat 41.5g208%
Cholesterol 432.4mg145%
Sodium 5822.6mg243%
Total Carbohydrate 59.2g20%
Dietary Fiber 7.9g32%
Sugars 7.3g
Protein 86.2g173%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bisquegrwp92, black, boiling, butter, carrot, cream, dashes, diced, few, fish, fresh, ground, heavy, liquor, main, onion, oyster, oysters, pepper
Read it online: https://www.chefs-mate.com/recipe/oyster-bisquegrwp92-a/