Oyster Artichoke Bisque
Dive into the luxurious flavors of Oyster Artichoke Bisque, a creamy and savory soup that blends the briny sweetness of fresh oysters with the delicate earthiness of artichoke hearts. This gourmet dish starts with a base of sautéed onions, garlic, and celery, thickened with a buttery roux and enriched with a splash of heavy cream. The bisque is elevated by a velvety pureé of artichokes, paired with tender oysters gently simmered to perfection. Hints of cayenne add subtle spice, while a garnish of fresh parsley lends a touch of brightness. Perfect as an elegant appetizer or a comforting main course, this seafood bisque is both hearty and refined, making it a standout addition to any dinner table. Optimize your culinary repertoire with this restaurant-worthy recipe that’s surprisingly easy to master at home!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 Celery stalks, finely chopped
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock or seafood stock
- 14 ounces Canned artichoke hearts, drained and chopped
- 1 cup Heavy cream
- 1 pint Fresh oysters, shucked, with liquid reserved
- 0.25 teaspoons Cayenne pepper
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the onion, garlic, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
Sprinkle the flour over the vegetables and stir well to incorporate, cooking for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or seafood stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the chopped artichoke hearts to the pot and simmer for 10 minutes, allowing the flavors to meld.
Using an immersion blender (or transferring the mixture in batches to a countertop blender), blend the soup until smooth. Be cautious of the hot liquid while blending.
Return the soup to the pot and stir in the heavy cream. Heat over low heat, but do not let it boil.
Add the shucked oysters along with their reserved liquid. Simmer gently for 5-7 minutes, or until the oysters are just cooked and tender.
Season the bisque with cayenne pepper, salt, and black pepper to taste.
Ladle the bisque into bowls and garnish with chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 7929 mg | 345% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 10.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 38.1 mcg | 190% | |
| Calcium | 537 mg | 41% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
