Oyster Artichoke Bisque Recipes

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

Ingredients

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.

ARTICHOKE BISQUE

Artichoke Bisque image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 Roma tomatoes
1 red bell pepper
4 whole artichoke hearts, on skewer
Vegetable oil
1 tablespoons butter
1 small onion, chopped
4 large garlic cloves, minced
1 1/2 cups vegetable stock
1 cup cream
Several sprigs cilantro, leaf only, chopped
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon salt
Pinch freshly ground black pepper
Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

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)

Oyster Artichoke Soup New Orleans Style Recipe - (4.4/5) image

Provided by ROBandSEAN

Number Of Ingredients 16

Ingredients

1/2 cup butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
1-3/4 pounds fresh cut artichoke hearts, or ◦ 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
◦ 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (save canned hearts as a last resort)
3 tablespoons flour
1 to 1-1/2 quarts homemade chicken stock
Cayenne to taste
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh thyme
1 quart oysters, drained and chopped (reserve liquor)
1/3 cup sherry
1 cup half-and-half
1 cup milk

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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