OYSTER & ARTICHOKE BISQUE
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
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.
ARTICHOKE AND OYSTER CASSEROLE
Provided by Kim Severson
Categories dinner, weekday, main course
Time 1h45m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
- In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
- Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
- Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 507 milligrams, Sugar 2 grams, TransFat 1 gram
OYSTER & ARTICHOKE BISQUE
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.
ARTICHOKE BISQUE
This is one of my favorite soups. It is so rich and the flavors so subtle. Bleu cheese when melted becomes very mellow in flavor. If you love bleu cheese, you will love this soup.
Provided by dawnie2u
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
- Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
- Stir in cream and bleu cheese and simmer until melted.
- Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
- Garnish with chives.
Nutrition Facts : Calories 301.3, Fat 22.1, SaturatedFat 13.5, Cholesterol 66.7, Sodium 931, Carbohydrate 17.4, Fiber 6.6, Sugar 3, Protein 11.6
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