Oyster Bisque with Spinach Chiffonade
This recipe makes 8 servings
Ingredients
-
4 cups (1 L) shucked fresh oysters and their liquor
1 pkg (10 ounces/284 g) fresh spinach, trimmed
1/4 cup (50 mL) butter
1 onion, finely chopped
2 tbsp (25 mL) flour
2 cups (500 mL) milk
1 cup (250 mL) whipping_cream
2 tbsp (25 mL) brandy
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) sweet red pepper, minced
Preparation
Reserving liquor, drain oysters; rinse well, drain and chop. Roll up spinach leaves and slice into thin strips. Set aside.
In large saucepan, melt butter over medium heat. Cook onion for about 7 minutes or until beginning to brown. Stir in flour; cook, stirring, for 1 minute. Whisk in reserved oyster liquor; bring to boil. Add half each of the oysters and spinach; simmer for 3 minutes.
In food processor or using immersion blender, puree until smooth; return to saucepan over medium heat. Add milk and cream; heat, stirring and being careful not to boil, for 5 minutes. Add remaining oysters; cook for about 3 minutes or until oysters are firm. Stir in brandy and pepper.
Remove from heat. Stir in all but 1/2 cup (125 mL) of the remaining spinach. Ladle into warmed bowls. Sprinkle with red pepper and remaining spinach.
- Keywords : Soup; Appetizers; Food Processor; Simmer; Spinach; Milk; Cream; Oysters;
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