Ingredients for Oyster Artichoke Bisque
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- White Pepper
- Tabasco Sauce
- 1 cup drained fresh oysters
- 1 cup drained artichoke hearts
- 2 tablespoons dry sherry
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- a pinch of cayenne pepper
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How to Make Oyster Artichoke Bisque
- Melt 2 tablespoons of butter in a medium-sized saucepan over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 2 cloves minced garlic. Sauté for 5 minutes, or until softened.
- Whisk in 1/4 cup all-purpose flour and cook for 3 minutes, stirring constantly, to create a roux.
- Gradually whisk in 3 cups whole milk, heating until the mixture thickens slightly.
- Stir in 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper (optional).
- Bring the mixture to a gentle boil, stirring continuously.
- Reduce heat to low. Add 1 cup drained fresh oysters and 1 cup drained artichoke hearts.
- Simmer for 5 minutes, or until the oysters are heated through and the flavors have melded.
- Stir in 2 tablespoons dry sherry (optional). Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
4g
Fat
78g
Carbs
9g
