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Bisque: Oyster Bisque

Source of Recipe

Chef Francois


List of Ingredients

2 dozen oysters
1/4 cup of diced shallots
1 tblspn. of mild curry powder
1 tspn. of ground coriander
1 cup of Mumm Brut Cordon Rouge Champagne
6 apples
1/4 cup of apple juice
1 stick of butter
1/2 cup of diced fennel
1/2 cup of creme fraiche*




Recipe

Saute the shallots, curry and ground coriander with the butter over medium high heat. Stir until almost translucent.

Add the champagne to the mixture. Reduce by half, then add the apples and apple juice. Simmer until soft.

Blend the mixture with oyster stock and creme fraiche until smooth. Pour mixture into a large pot. Add the oysters and cook until oysters curl. Garnish with chives and serve.

* Misc: Creme Fraiche-Lightly Sweetened

Source of Recipe: Cooks


1/2 cup (4 oz.) sour cream
1/2 cup (4 oz.) heavy cream
1/8 tsp. pure vanilla
1/8 tsp. salt
2 tsp. sugar


Whisk sour cream and heavy cream in bowl; set aside at room temperature until thickened to the consistency of yogurt, about 1 1/5 hours. Just before serving, stir in vanilla and sugar.


YIELD: About 1 cup