Oyster and Artichoke Bisque - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Oyster and Artichoke Bisque

Oyster and Artichoke Bisque

PREP TIME: 1 Hour SERVES: 12

COMMENT:

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups. This recipe is used on a weekly basis at Lafitte's Landing Restaurant. The great New Orleans chef, Warren Leruth, introduced Cajuns to this dish.

INGREDIENTS:

2 (10 ounce) containers oysters, freshly shucked

1 quart oyster liquid

2 (14 ounce) cans artichoke hearts

1 cup butter

1 cup onions, chopped

1 cup celery, chopped

1/2 cup bell pepper, chopped

1/4 cup basil, chopped

1/4 cup garlic, diced

1 cup flour

1-1/2 quarts chicken stock

1 pint heavy whipping cream

1 cup green onions, sliced

1 cup parsley, chopped

salt and white pepper to taste

METHOD:

In a two-gallon stock pot, melt butter over medium-high heat. Add artichoke hearts, onions, celery, bell pepper and garlic. Saute five to ten minutes or until vegetables are wilted and artichokes are tender. Remove all ingredients from stock pot and place in food processor equipped with a metal blade. Chop on high speed approximately one minute or until mixture is fairly well pureed. Return to stock pot and bring back to a simmer. Using a wire whisk, sprinkle in flour, stirring constantly until white roux is achieved. (see roux technique) Add chicken stock and oyster liquid, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook thirty minutes. Add oysters, heavy whipping cream, green onions and parsley. Return to a boil, and cook until edges of oysters begin to curl. Season to taste using salt and white pepper.

HINT: It is imperative that oyster liquid be used in this recipe if it is to be successful. give your seafood supplier ample time to reserve this amount.

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