Thursday, May 2, 2013

Oyster and Artichoke Bisque by John D Folse

Anything with artichoke or oysters I'm already a sucker for...but together in a bisque? BRILLIANT!!

Oyster & Artichoke Bisque

Serving Size: 12

6 dozen shucked oyster
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
½ cup chopped bell peppers
¼ cup diced garlic
1 cup flour
1½ quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt & white pepper to taste

In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and artichoke bottoms. Sauté 5-10 minutes or until vegetables are wilted and artichokes are tender. Place vegetable mixture into a food processor. Process on high speed approximately 1 minute or until mixture is pureed. Return to stockpot and bring back to a simmer. Whisk in flour, stirring constantly until white roux is achieved. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in heavy whipping cream, oysters, green onions and parsley. Return to a boil and cook until edges of oysters begin to curl. Season to taste using salt and white pepper. NOTE: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.

Source: The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, CEC, AAC


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