Indulge in the delectable flavors of the sea with our collection of oyster bisque recipes. These creamy and savory soups are crafted with fresh oysters, delivering a symphony of briny and umami notes in every spoonful. Whether you prefer a classic bisque with a rich, creamy base or a modern twist with unique ingredients and flavors, our recipes cater to every palate.
From the traditional Oyster Bisque with its velvety texture and the subtle sweetness of shallots to the innovative Lobster and Oyster Bisque that combines the best of both worlds, each recipe offers a distinct culinary experience. For those seeking a healthier option, the Low-Fat Oyster Bisque is a delightful choice, packed with flavor without compromising on indulgence.
Seafood enthusiasts will delight in the Shrimp and Oyster Bisque, where succulent shrimp and plump oysters create a harmonious duo in a creamy broth. If you're looking for a hearty and satisfying meal, the Oyster and Corn Chowder is a perfect choice, featuring tender corn and succulent oysters in a creamy, flavorful base.
No matter your preference, our oyster bisque recipes promise a delightful culinary journey, showcasing the exquisite flavors of the sea. So gather your ingredients, prepare your taste buds, and embark on a delicious adventure with our curated collection of oyster bisque recipes.
SPINACH AND OYSTER BISQUE
Categories Soup/Stew Milk/Cream Blender Dairy Quick & Easy Oyster Spinach Gourmet
Yield Makes about 6 1/2 cups, serving 4 to 6
Number Of Ingredients 11
Steps:
- Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.
OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS
Steps:
- Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
- In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
- Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.
OYSTER BISQUE
Make and share this Oyster Bisque recipe from Food.com.
Provided by Frank Butcher
Categories European
Yield 1 batch
Number Of Ingredients 11
Steps:
- Melt butter in a heavy kettle. Add the celery and shallots.
- Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
- Bring the mixture to a simmer.
- (Do not boil.) Beat the egg yolks lightly in a small bowl.
- Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
- Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
- Do not let the bisque come to a boil.
- Transfer to a heated soup tureen and sprinkle with the paprika.
CRAB AND OYSTER BISQUE
French dinner ready in 20 minutes! Crab and oyster come together in this tasty bisque made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 14
Steps:
- In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
- Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.
Nutrition Facts : Calories 362, Carbohydrate 7 g, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 219 mg
OYSTER & ARTICHOKE BISQUE
Make and share this Oyster & Artichoke Bisque recipe from Food.com.
Provided by scott miller
Categories < 60 Mins
Time 35m
Yield 9 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a sauce pot.
- Add the onion, celery, and garlic; saute for 5 minutes or until tender.
- Whisk in the flour and stir for 3 minutes.
- Add the milk and heat until thickened.
- Stir in the half and half and seasonings.
- Bring to a boil, stirring constantly.
- Reduce the heat, add the oysters and artichokes.
- Simmer for 5 minutes, then add the sherry.
CORN AND OYSTER BISQUE
Steps:
- Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.
OYSTER & ARTICHOKE BISQUE
Steps:
- 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.
OYSTER BISQUE
Steps:
- Preparation Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters. Combine water and saffron in small bowl; set aside. Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl. Nutritional Information Calories: 153 (30% from fat) Fat: 5.1g (sat 2.4g,mono 1.1g,poly 0.7g) Protein: 10.6g Carbohydrate: 16.2g Fiber: 1.2g Cholesterol: 53mg Iron: 5.7mg Sodium: 313mg Calcium: 205mg Cooking Light, DECEMBER 2001
OYSTER BISQUE - LIGHT
Make and share this Oyster Bisque - Light recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain the oysters in a colander over a bowl, reserve the liquid.
- Add enough clam juice to the oyster liquid to make one cup and set aside.
- Reserve the remaining clam juice for another use.
- Coarsely chop oysters.
- Combine water and saffron, if using, in a small bowl and set aside.
- Melt the butter in a large saucepan over medium heat.
- Add the onion and celery, cook for 5 minutes, stirring frequently.
- Stir in flour and coriander, cook 1 minute.
- Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
- Cook until thick, about 12 minutes, stirring frequently.
- Add the oysters, parsley, salt and cayenne.
- Cook 3 minutes or until edges of oysters curl.
Tips:
- Use fresh oysters: Fresh oysters have a briny, sweet flavor that is essential for a great bisque. If you can't find fresh oysters, frozen oysters can be substituted, but they will not have the same flavor.
- Shuck the oysters yourself: Shucking oysters may seem daunting, but it's actually quite easy. There are many tutorials available online that can show you how to do it. Shucking your own oysters will save you money and ensure that you get the freshest possible oysters.
- Use a good quality white wine: The white wine you use in your bisque will contribute to the flavor of the dish, so it's important to choose a good one. A dry white wine with a fruity flavor, such as Sauvignon Blanc or Pinot Grigio, is a good choice.
- Don't overcook the oysters: Oysters are very delicate and can easily be overcooked. Cook them just until they are opaque and tender, about 3-4 minutes.
- Serve the bisque immediately: Oyster bisque is best served fresh and hot. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the bisque over low heat until warmed through.
Conclusion:
Oyster bisque is a delicious and elegant soup that is perfect for any occasion. It's easy to make and can be tailored to your own taste. With a little planning, you can make oyster bisque that will impress your friends and family. So next time you're looking for a special soup to make, give oyster bisque a try. You won't be disappointed.
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