Anything with artichoke or oysters I'm already a sucker for...but together in a bisque? BRILLIANT!!
Oyster & Artichoke Bisque
Serving Size: 12
Ingredients:
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
Directions:
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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