Best Oyster Artichoke Bisque Recipes

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OYSTER & ARTICHOKE BISQUE



Oyster & Artichoke Bisque image

Make and share this Oyster & Artichoke Bisque recipe from Food.com.

Provided by scott miller

Categories     < 60 Mins

Time 35m

Yield 9 cups, 8 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 small onion, diced
2 celery ribs, diced
3 cloves garlic, diced
1/4 cup flour
2 cups milk
3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
24 ounces oysters, drained
2 (14 ounce) cans artichoke bottoms, chopped
1/4 cup dry sherry

Steps:

  • Melt the butter in a sauce pot.
  • Add the onion, celery, and garlic; saute for 5 minutes or until tender.
  • Whisk in the flour and stir for 3 minutes.
  • Add the milk and heat until thickened.
  • Stir in the half and half and seasonings.
  • Bring to a boil, stirring constantly.
  • Reduce the heat, add the oysters and artichokes.
  • Simmer for 5 minutes, then add the sherry.

OYSTER & ARTICHOKE BISQUE



Oyster & Artichoke Bisque image

Provided by Cheryl P

Categories     Chowders

Number Of Ingredients 16

8 Tbsp flour
16 oz butter
6 c beef stock
2 chopped celery ribs
3 large onions, finely chopped
1 bunch green onions, finely chopped
1/4 tsp thyme
2 cloves minced fresh garlic
2 can(s) artichoke hearts, 14 ounces each, undrained
10 oz oysters, raw with juice
salt and pepper
1/4 tsp hot sauce
1 c dry white wine
4 oz light cream
2 Tbsp parsley, minced
2 bay leaves

Steps:

  • 1. Melt the butter in a heavy pot and add the flour.
  • 2. Over a low heat cook for 5 minutes, stirring constantly.
  • 3. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic.
  • 4. Let this simmer for 45 minutes.
  • 5. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
  • 6. Add oysters and their juice.
  • 7. Cook at a low simmer for another 30 minutes.
  • 8. Add salt and pepper to taste, the hot sauce, wine and cream and bring to a simmer.
  • 9. Do NOT boil.
  • 10. The bisque is now ready to serve.
  • 11. Sprinkle a bit of parsley over the bisque in each plate.

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