Oyster and Artichoke Bisque (an LSCDL recipe)

[Guest guest]

Oyster and Artichoke Bisque (an LSCDL recipe)

Oysters and artichokes just seem to go together in Louisiana

cooking. The nice thing about the artichoke is that although it’s prickly

and green, it has a subtle taste that lets you add all sorts of

seasonings.

16 ounces oysters, in liquor (liquid)

2 9-ounce packages fresh frozen artichoke hearts

8 slices Gene’s Crispy Bacon or simply fried crisp

8 tablespoons (1 stick or ¼ pound) butter

2 cups finely chopped yellow onion

½ cup finely minced green onion

¼ cup chopped fresh parsley

3 cups chicken or seafood stock

2 teaspoons thyme

½ teaspoon white pepper

1 teaspoon salt (optional)

2-3 bay leaves

¼ teaspoon cayenne pepper

2 ½ cups half and half yogurt cheese

Clean oysters of any shell. Strain liquid (liquor) to be sure no pieces

are included. Blend oysters and liquor. Boil this purée for about 15

minutes. Drain oysters, reserving liquor.

Cook artichoke hearts according to package directions, then process in a

blender. If additional liquid is needed, use some of the oyster

liquor.

In a large soup pot, either fry bacon until crispy, then remove, or,

place the drippings from Gene’s Crispy Bacon in the pan. Add the onion,

half of the green onion, parsley, and simmer for about 5 minutes.

Add the chicken and seafood stock and 1 cup of the reserved oyster

liquid.

When onions are very soft, remove from heat, cool slightly, and purée in

the blender. (This is essentially the same as adding a boiled or roasted

onion to thicken a gravy.) Return to pot.

Add the thyme, white pepper, salt (optional), bay leaves, cayenne, and

stir in well. Add the artichoke and oyster purées to the mixture and

bring to a boil.

In a bowl, blend small amounts of the soup with the yogurt cheese until

it is a runny consistency. Add to soup, and mix well. Simmer a few more

minutes. Serve in a soup bowl topped with minced green onion and crumbled

bacon bits.

Variation: use shrimp instead of oysters, and purée with water or seafood

stock.

Note: I am usually making this with lots of other dishes, so I broil all

of the oysters on a lipped cookie sheet, pour off the liquid, and use

that instead of the artichoke stock in the soup for an extra oyster

flavor. <grin> I don't care for oysters -- it's a texture

thing -- but I love the flavor of them in things.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)