Creamy Oyster and Artichoke Bisque
Enjoy the sophisticated flavors of this Creamy Oyster and Artichoke Bisque, a perfect blend of sea and garden bounty. This delectable soup combines fresh oysters with tender artichoke hearts, enhanced by the gentle sweetness of green onions and the warmth of spices. Finished with a lush swirl of whipping cream, this bisque is an exquisite starter for any special occasion or a cozy weeknight dinner. Serve it with crusty bread for a complete meal that is sure to impress family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh oysters
24 ounces (drained and cut into fourths)
Butter
1/2 cup (melted)
Green onions
2 bunches (chopped)
Bay leaves
6 (whole)
Dried thyme
1/8 teaspoon (ground)
Ground red pepper
1/8 teaspoon (to taste)
Flour
1/4 cup (all-purpose)
Chicken broth
28 ounces (canned)
Artichoke hearts
14 ounces (drained and cut into eighths)
Fresh parsley
2 teaspoons (chopped)
Whipping cream
1 cup (liquid)
Instructions
1
Begin by draining the oysters, reserving 1 cup of the liquid for later use. Cut each oyster into fourths and set aside.
2
In a Dutch oven over medium heat, melt the butter. Once melted, add the chopped green onions, bay leaves, dried thyme, and ground red pepper. Sauté the mixture, stirring constantly, until the green onions become tender and fragrant, approximately 5 minutes.
3
Sprinkle in the flour, stirring thoroughly until it is well blended with the onion mixture. Continue to cook for another minute, ensuring the flour is cooked but not browned.
4
Gradually whisk in the reserved oyster liquid and chicken broth until the mixture is smooth. Increase the heat to bring the soup to a boil, then reduce the heat to a simmer and let it cook uncovered for about 15 minutes.
5
After simmering, remove and discard the bay leaves. Stir in the chopped oysters, artichoke hearts, and fresh parsley. Allow the soup to simmer uncovered for an additional 10 minutes to let the flavors meld.
6
Finally, lower the heat and gently stir in the whipping cream, cooking just until the bisque is heated through—do not let it boil. Taste and adjust seasoning if necessary.
7
Serve the bisque immediately, garnished with extra parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Oyster and Artichoke Bisque?
It is a sophisticated soup that blends fresh oysters and tender artichoke hearts with green onions, spices, and a lush swirl of whipping cream.
How many oysters are needed for this recipe?
The recipe requires 24 ounces of fresh oysters.
Should I save the liquid from the oysters?
Yes, you should reserve 1 cup of the oyster liquid after draining them to use later in the recipe.
How should the oysters be prepared?
The oysters should be drained and cut into fourths before being added to the soup.
How much butter is used in the bisque?
The recipe calls for 1/2 cup of melted butter.
What type of onions are used in this bisque?
Two bunches of chopped green onions are used for flavor and sweetness.
How many bay leaves are required?
The recipe uses 6 whole bay leaves to season the base.
What spices provide the seasoning for this soup?
The bisque is seasoned with 1/8 teaspoon of ground dried thyme and 1/8 teaspoon of ground red pepper.
What is the purpose of the flour in the recipe?
1/4 cup of all-purpose flour is used as a thickening agent, blended into the butter and onion mixture.
What type of broth is used as the soup base?
The recipe uses 28 ounces of canned chicken broth combined with the reserved oyster liquid.
How long should the green onions be sautéed?
Sauté the green onions in butter with the herbs for approximately 5 minutes until they are tender.
How long does the base liquid need to simmer?
After bringing the broth and oyster liquid to a boil, reduce the heat and let it simmer uncovered for 15 minutes.
When should the bay leaves be removed?
Discard the bay leaves after the initial 15-minute simmer, before adding the oysters and artichokes.
How should the artichoke hearts be prepared?
Use 14 ounces of artichoke hearts that have been drained and cut into eighths.
How long do the oysters and artichokes need to cook?
They should simmer uncovered in the soup for about 10 minutes to allow the flavors to meld.
What type of cream is added at the end?
The recipe calls for 1 cup of liquid whipping cream.
Can I boil the soup after adding the cream?
No, you should only cook it until heated through; do not let the bisque boil once the cream is added.
What is a good garnish for the bisque?
The soup can be garnished with extra fresh chopped parsley.
What should be served with this soup?
It is recommended to serve the bisque with crusty bread for a complete meal.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What kind of pot is best for cooking this bisque?
The instructions recommend using a Dutch oven over medium heat.
Is the parsley used fresh or dried?
The recipe specifies 2 teaspoons of fresh chopped parsley.
Does this recipe contain any heat?
Yes, it contains a small amount of ground red pepper to add warmth to the flavor profile.
Is this soup considered a starter or a main course?
It is described as an exquisite starter for special occasions but can be served as a cozy weeknight dinner.
How many bunches of green onions are needed?
You will need 2 bunches of chopped green onions.
Can I use any type of flour?
The recipe specifically recommends 1/4 cup of all-purpose flour.
What texture does the whipping cream provide?
The whipping cream provides a lush, creamy, and sophisticated texture to the bisque.
How much thyme is included?
The recipe uses 1/8 teaspoon of ground dried thyme.
When is the soup seasoned?
Flavorings are added during the initial sauté, and you should taste and adjust seasonings at the very end after adding the cream.
Is this a seafood-based soup?
Yes, it is a seafood bisque prominently featuring fresh oysters.