Oyster & Artichoke Bisque

Oyster & Artichoke Bisque

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Cheryl P



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  • 8 Tbsp
  • 16 oz
  • 6 c
    beef stock
  • 2
    chopped celery ribs
  • 3 large
    onions, finely chopped
  • 1
    bunch green onions, finely chopped
  • 1/4 tsp
  • 2
    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
  • 2
    bay leaves

How to Make Oyster & Artichoke Bisque


  1. Melt the butter in a heavy pot and add the flour.
  2. Over a low heat cook for 5 minutes, stirring constantly.
  3. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic.
  4. Let this simmer for 45 minutes.
  5. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
  6. Add oysters and their juice.
  7. Cook at a low simmer for another 30 minutes.
  8. Add salt and pepper to taste, the hot sauce, wine and cream and bring to a simmer.
  9. Do NOT boil.
  10. The bisque is now ready to serve.
  11. Sprinkle a bit of parsley over the bisque in each plate.

Printable Recipe Card

About Oyster & Artichoke Bisque

Course/Dish: Chowders
Other Tag: Quick & Easy

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