Oyster Bisque***(Grwp92A)
Submitted by Phineas T.Pinkham
Creamy oyster bisque thickened with rice and strained silky smooth, finished with whole oysters cooked just until their edges curl. Chesapeake Bay-style with a splash of Tabasco and optional dry sherry.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis Chesapeake Bay-style oyster bisque gets its velvety body from rice simmered into the broth and pressed through a fine sieve, not from a flour-based roux. The result is lighter and silkier, letting the briny oyster flavor come through clean.
Saute the onion, carrot, and a few chopped oysters in butter until softened, then simmer everything with fish stock and rice for 40 minutes. After straining, the base is smooth and rich before the cream even goes in. The reserved whole oysters get added at the very end and cooked only until their edges curl. Overcooking turns oysters rubbery and bland, so watch them closely.
The oyster liquor is liquid gold here. It carries concentrated brine and mineral flavor that no amount of seasoning can replicate. A few dashes of Tabasco and a dollop of cold whipped cream on top finish each bowl.
Kitchen Tips
- Press the soup through the sieve firmly to extract all the starchy liquid from the rice. This is where the body comes from.
- Heat the cream before adding it to the pot so it doesn’t drop the temperature and shock the oysters.
- As Annapolitans know, a splash of dry sherry stirred in just before serving adds a warm, nutty depth that’s hard to beat.
- Season carefully at the end. The oyster liquor and fish stock bring significant salt.
Variations
- Substitute white Worcestershire sauce for Tabasco and add a shake of Cajun seasoning for a New Orleans-inspired version.
- Use half-and-half instead of heavy cream for a slightly lighter bisque.
- Garnish with fresh chives and a pinch of smoked paprika instead of cayenne.
Ingredients
Directions
This is a rich, lovely cream bisque that is delicately flavored with sautéed vegetables and the oyster’s own liquor.
Not that the bisque is Briefly cooked at the end to preserve the integrity of the oysters.
Whipped cream and Cayenne pepper for garnish * my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.
( variation) In a cast iron skillet melt the butter and sauté the onion, celery and carrot 5 to ten minutes.
Drain oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining oysters aside .
Add the chopped oysters to the skillet and cook 3 to 4 minutes.
In a pot, bring the stock to a boil.
Add the rice one teaspoon of salt and the contents of the skillet.
Reduce the heat and simmer 40 minutes.
Press the soup through a fine sieve.
Return to the pot and place over the heat. Add the cream and reduced oyster liquid Season with salt, fresh pepper( Black) and Tabasco or variation. Add the reserved oysters and heat briefly until the edges of the oysters begin to curl. Serve bisque in bowls. Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper. Annapolitans are known to add a taste of dry sherry to this.
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