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 BISQUE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill.
- Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
- In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
- Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
OYSTER ARTICHOKE SOUP NEW ORLEANS STYLE RECIPE - (4.4/5)
Provided by ROBandSEAN
Number Of Ingredients 16
Steps:
- In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.
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