Oyster & Artichoke Bisque Recipe

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Oyster & Artichoke Bisque

Cheryl P


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★★★★★ 1 vote


8 Tbsp
16 oz
6 c
beef stock
chopped celery ribs
3 large
onions, finely chopped
bunch green onions, finely chopped
1/4 tsp
cloves minced fresh garlic
2 can(s)
artichoke hearts, 14 ounces each, undrained
10 oz
oysters, raw with juice
salt and pepper
1/4 tsp
hot sauce
1 c
dry white wine
4 oz
light cream
2 Tbsp
parsley, minced
bay leaves


1Melt the butter in a heavy pot and add the flour.

2Over a low heat cook for 5 minutes, stirring constantly.

3Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic.

4Let this simmer for 45 minutes.

5Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.

6Add oysters and their juice.

7Cook at a low simmer for another 30 minutes.

8Add salt and pepper to taste, the hot sauce, wine and cream and bring to a simmer.

9Do NOT boil.

10The bisque is now ready to serve.

11Sprinkle a bit of parsley over the bisque in each plate.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy