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Oyster Artichoke Bisque
Yield - about 2 gallons
Ingredients
8 LARGE ARTICHOKES
1 TBSP LIQUID CRAB BOIL
2 LEMONS (Cut in half)
1/2 LB BUTTER
1 CUP YELLOW ONIONS (Finely chopped)
1 CUP CELERY (Finely chopped)
1/2 CUP WHITE FLOUR
1/4 CUP GARLIC PUREE (See Recipe)
1 TSP THYME (Ground)
1/2 TSP SAGE (Ground)
4 BAY LEAVES
1 TSP WHITE PEPPER
4 CUPS OYSTER LIQUOR
1 CUP CHARDONNAY
1 -1/2 QUARTS HEAVY WHIPPING CREAM
4 EGG YOLKS
3/4 GALLON UNWASHED OYSTERS
Method
Over high heat boil artichokes with liquid crab boil and lemons
for 1 hour. Pull the leaves from the choke and scrape the meat
from the leaves. Remove the thistles from the hearts and finely
chop the bottoms. Reserve warm.
In a 10 quart Dutch oven and over medium heat, saute onion and
celery in butter until the onions are clear, do not brown onions.
Add flour to make a light blanc roux (See Recipe),
stirring constantly. Add garlic and other seasonings, sauté for
an additional 2 minutes. This is to release the oils in the
seasonings. Add oyster liquor, wine, artichoke scrapings and
bottoms, simmer for 20 minutes. Stirring occasionally to insure
that nothing sticks to the bottom of the pot.
In a stainless steel bowl add cream and egg yolks, beat together,
add to the pot and simmer for an additional 5 minutes (or until
cream warms to serving temperature). When ready to serve, add
oysters and simmer until edges curl (about 3 - 5 minutes). Be
carefull not to add the bottom stuff from the oyster container.
(This is where shells and dirt will settle.)
Plate Presentation
Remove bay leaves. Serve in a chafer set up or warmed soup
tureen.
Chef's Notes:
It is important to correct the seasonings immediately before
serving this dish (and not before). The artichokes will absorb
much of the crabboil seasonings, also oysters can vary greatly in
salt content depending on the time of the year. If the soup is
not spicy (hot) enough for you then I would suggest adding white
pepper instead of cayenne.
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Contact us for further details....custom@acadiacom.net
Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -362-0220
Revised: April 25, 1997.
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