OYSTER AND ARTICHOKE SOUP
Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!
Provided by Dena G.
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Saute onion and celery until tender, about 10 minutes. Pour in the chicken stock, and reduce heat to low. Cook for about 15 minutes. Add the artichokes and oysters, and simmer for 10 more minutes. Finally, stir in the heavy cream and half-and-half cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 12.4 g, Cholesterol 236.4 mg, Fat 51.4 g, Fiber 1 g, Protein 14.2 g, SaturatedFat 31 g, Sodium 634 mg, Sugar 0.6 g
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.
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
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.
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.
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5/5 (2)Total Time 1 hr 30 minsCategory Appetizer, Main DishCalories 389 per serving
- Drain the oysters in a strainer and reserve the liquid. Set aside while they drain. Chop the artichoke bottoms, yellow onions, green pepper, celery and garlic and place in one bowl. Chop the artichoke hearts and green onions and place each in their own separate bowl. Measure all other ingredients except the stock.
- In a heavy bottom dutch oven, melt the butter over medium to medium-high heat until foaming. Sauté the artichoke bottoms, onions, green peppers, celery and garlic until clear and starting to brown, about 15 to 20 minutes.
- Remove the vegetable mixture with a slotted spoon to a small food processor. Puree the vegetable mixture and set aside.
- In the dutch oven, melt 1/2 cup butter until foaming, add the flour and stir to make a light roux, about 4 or 5 minutes to get the flour taste out. Mix the pureed vegetables completely into the roux, add about half of the creole seasoning and white pepper and simmer for about 5 minutes, stirring often.
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- Heat the butter in a 5-quart Dutch oven and saute/fry the onions, celery and bell pepper till they soften.
- Toss in the bacon, the drippings and the minced oyssters and simmer gently over low heat, stirring constantly, till the oysters curl and a rich gray-colored base forms.
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- In an 8 quart pot, saute all the veggies in 4 tbsp bacon grease until the onions become translucent, approximately 10 minutes.
- Add 2 cups of chicken stock and cook on medium heat until the potatoes are tender, approximately 20 minutes.
- Take off the heat and allow to cool in order to blend with the immersion blender. Once cooled, blend until it is the consistency you prefer. You are cooling the bisque in order to protect yourself from flying scalding soup while using the immersion blender.
- Keep off the heat and add the 2 cups of half and half, 2 cups asiago cheese and oysters with the juice. Stir gently as to not break up the oysters.
RECIPES > SOUPS > HOW TO MAKE OYSTER ARTICHOKE BISQUE
From gigarecipes.com
- WALDINE VAN GEFFEN VGHC42A: 1/8 pound Butter not margarine 1 cup Onion : chop 1/2 cup Celery chop 1/4 cup Bell pepper : chop 10 slices Bacon; cook crumble 1/4 cup Bacon drippings 36 Fresh oysters : chop 6 small Artichokes; cook scrape chop bottoms 2 cups Oyster liquor 1 cup Artichoke stock 2 teaspoons Fresh basil 2 pints Whipping cream Salt and black pepper Cayenne Parsley; chop : for garnish Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell pepper until they soften.
- Toss in the bacon, the drippings and the chopped oyssters and simmer gently over low heat, stirring constantly, until the oysters curl and a rich gray-colored base forms.
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