Oyster & Artichoke Bisque

Oyster & Artichoke Bisque Recipe

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Cheryl P



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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

How to Make Oyster & Artichoke Bisque


  • 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.

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About Oyster & Artichoke Bisque

Course/Dish: Chowders
Other Tag: Quick & Easy

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