OYSTER AND ARTICHOKE BISQUE
Prep Time: 1 Hour
Yields: 12 Servings
Comment:
Gulf oysters add rich flavor and depth to many Louisiana dishes. One of
the most famous soups using this shellfish is the cream-based oyster
stew of New Orleans. This bisque of oyster and artichokes was fist
shared with other Louisiana restaurants by Chef Warren Leruth of
LeRuth’s restaurant in Gretna, La. It was the state’s first
Mobil Five-Star restaurant.
Ingredients:
6 dozen freshly shucked oysters
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1/4 cup diced garlic
1 cup flour
1 1/2 quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste
Method:
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 puréed. Return to stockpot
and bring back to a simmer. Whisk in flour, stirring constantly until
white roux is achieved. (See roux recipes.) 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.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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