Best 4 Spinach And Oyster Bisque Recipes
Indulge in the delectable flavors of Spinach and Oyster Bisque, a classic culinary creation that seamlessly blends the briny essence of oysters with the vibrant green hues of spinach. This creamy and comforting soup is a symphony of textures, boasting tender oysters, velvety spinach, and a rich, flavorful broth that envelops your senses. Served with a side of crusty bread or crispy crackers, this bisque promises a delightful journey for your taste buds.
Alongside the classic Spinach and Oyster Bisque recipe, this article also offers a vegetarian-friendly alternative – the Spinach and Artichoke Bisque. This flavorful variation swaps oysters for artichoke hearts, creating a creamy and luscious soup that is bursting with the goodness of spinach and artichokes. Both recipes are easy to follow and promise a delicious and satisfying meal that will impress your family and friends.
EASY SPINACH BISQUE
Not only is this soup healthy and filling, it's easy to prepare and elegant besides.-Patricia Tuckwiller, Lewisburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5-6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired.
Nutrition Facts : Calories 184 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 488mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
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.
SPINACH BISQUE
When my grandchildren were only 3 years old, they tried this "yummy" soup at a local restaurant and fell in love with it, so I immediately asked for the recipe. They still call it "Yummy Soup".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.
Nutrition Facts :
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.
Tips:
- Select Fresh Ingredients: Use fresh spinach and plump oysters for the best flavor and texture. Look for oysters with tightly closed shells and no foul odor.
- Clean the Oysters Properly: Scrub the oyster shells thoroughly under running water to remove any dirt or debris. Use a shucking knife to carefully open the oysters and remove the meat.
- Cook the Oysters Briefly: Oysters should be cooked briefly to preserve their delicate flavor and texture. Overcooking can make them tough and rubbery.
- Use a Good Quality White Wine: Choose a dry white wine that you enjoy drinking, as it will contribute to the flavor of the bisque.
- Don't Overcrowd the Pan: When searing the oysters, do not overcrowd the pan. This will prevent them from cooking evenly and becoming steamed instead of seared.
- Season to Taste: Season the bisque with salt and pepper to taste. You may also want to add a pinch of cayenne pepper for a bit of heat.
Conclusion:
Spinach and oyster bisque is a delicious and elegant soup that is perfect for a special occasion. With its creamy texture, delicate flavors, and beautiful presentation, this bisque is sure to impress your guests. Whether you are serving it as a starter or a main course, this soup is sure to be a hit.
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