Email to Cat      

Oyster Bisque

Source of Recipe

From "Mosquito Supper Club" by Melissa Martin


Recipe Introduction

"Bisque is perfect to eat on a chilly day, and this one comes together quickly. Unlike most Cajun dishes, oyster bisque doesn't require a really long cook time. Even though the bisque is astonishingly simple, it is still full-flavored, with hints of the sea from the oysters. Heavy cream makes this bisque rich, but milk will do just fine instead. The potatoes — small red ones or Yukon golds — add body to the soup, and their starch thickens it slightly. When feeding a large family, potatoes are indispensable for filling everyone up. So are crusty bread or buttered saltines to eat with this creamy, hearty bisque."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 2 pounds yellow onions, finely diced
â—¦ 2 ½ teaspoons kosher salt, plus more as needed
â—¦ 8 cloves garlic, finely diced
â—¦ ¼ cup finely diced celery
â—¦ 2 ounces green onions, white and green parts separated and thinly sliced
â—¦ 4 cups oyster liquor, strained
â—¦ 3 cups heavy cream
â—¦ ½ teaspoon cracked black pepper, plus more as needed
â—¦ â…› teaspoon cayenne pepper, plus more as needed
â—¦ 1 teaspoon Louisiana hot sauce, plus more as needed
â—¦ 1 ½ pounds small red or Yukon gold potatoes, scrubbed, quartered if large
â—¦ 2 pounds shucked oysters
â—¦ 2 ounces flat-leaf parsley, stems and leaves separated and finely chopped
â—¦ Crusty bread or saltines, for serving


Recipe

Warm a heavy-bottomed soup pot over medium heat for 3 minutes, then add the butter. When it has melted, add the onions and a dash of salt and cook, stirring occasionally, until the onions are soft and translucent, 15 to 20 minutes.

Add the garlic, celery, and green onion whites and cook, stirring often, until fragrant, about 5 minutes. Add the oyster liquor and cream and season with the salt, black pepper, cayenne, and hot sauce. Bring to a simmer and cook for about 10 minutes, until the celery has lost most of its bite. Add the potatoes and cook until they are tender and easily pierced with a sharp paring knife, about 10 minutes more. Add the oysters and simmer for 5 minutes. Add the parsley stems and stir to combine. Taste and adjust the seasoning.

Ladle the soup into bowls, garnish with the parsley leaves and green onion greens, and serve with bread or saltines alongside.


Serves 6 to 8