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Oyster Bisque with Spinach Chiffonade

Oyster Bisque with Spinach Chiffonade
Cook Time
20 min
Yields
8 servings

Try this creamy, rich seafood soup with red peppers and spinach.

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ingredients

4
cup oyster, fresh, shucked, (and their liquor)
10
oz spinach, fresh, trimmed
¼
cup butter
1
onion, finely, chopped
2
Tbsp flour
2
cup milk
1
cup cream, whipping
2
Tbsp brandy
½
tsp pepper
2
Tbsp pepper, red, sweet, minced
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directions

Step 1

Reserving liquor, drain oysters; rinse well, drain and chop.

Step 2

Roll up spinach leaves and slice into thin strips.

Step 3

Set aside.

Step 4

In large saucepan, melt butter over medium heat.

Step 5

Cook onion for about 7 minutes or until beginning to brown.

Step 6

Stir in flour; cook, stirring, for 1 minute.

Step 7

Whisk in reserved oyster liquor; bring to boil.

Step 8

Add half each of the oysters and spinach; simmer for 3 minutes.

Step 9

In food processor or using immersion blender, purée until smooth; return to saucepan over medium heat.

Step 10

Add milk and cream; heat, stirring and being careful not to boil, for
5 minutes.

Step 11

Add remaining oysters; cook for about 3 minutes or until oysters are firm.

Step 12

Stir in brandy and pepper.

Step 13

Remove from heat.

Step 14

Stir in all but 1/2 cup (125 mL) of the remaining spinach.

Step 15

Ladle into warmed bowls.

Step 16

Sprinkle with red pepper and remaining spinach.

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