Oyster Bisque Light
Indulge in the delicate flavors of the sea with this creamy yet guilt-free Oyster Bisque Light. This elegant recipe combines the briny richness of fresh oysters and their liquor with a velvety base of skim milk, a touch of heavy cream, and a splash of dry white wine for an irresistibly balanced broth. Aromatic vegetables like onion, celery, and garlic add depth, while paprika and freshly ground black pepper elevate the flavor profile. Perfectly simmered and garnished with fresh chives, this lightened-up bisque retains luxurious texture without being overly heavy. Ready in just 45 minutes, it’s an ideal starter for a sophisticated dinner or a cozy weeknight treat when paired with crusty bread. Refined yet approachable, this oyster bisque recipe is sure to charm seafood lovers!
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Recipe Information
Ingredients
- 12 pieces fresh oysters, shucked (include their liquor)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup cooked oyster liquor (strained)
- 1 cup skim milk
- 0.5 cup heavy cream
- 0.5 cup dry white wine
- 0.25 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons chopped fresh chives (for garnish)
Instructions
Carefully shuck the oysters over a bowl to catch their liquor. Strain the oyster liquor through a fine-mesh sieve to remove any sand or debris. Set the oysters and liquor aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and celery and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for another 1 minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock, whisking as you go to prevent lumps from forming. Add the strained oyster liquor and bring the mixture to a gentle simmer.
Stir in the skim milk, heavy cream, and dry white wine. Add the paprika, salt, and black pepper, and continue to simmer gently for 10 minutes. Stir occasionally to ensure the bisque is smooth.
Cut the oysters into bite-sized pieces if they are large. Add them to the pot and cook for another 2-3 minutes, just until the oysters are firm and slightly curled.
Taste the bisque and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 18.8 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 98.7 mcg | 493% | |
| Calcium | 1162 mg | 89% | |
| Iron | 77.4 mg | 430% | |
| Potassium | 3756 mg | 80% | |
*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.
