Spinach and oyster bisque

1 servings

Ingredients

Quantity Ingredient
1½ pint Shucked oysters including the liquor
1 large Onion; chopped
3 tablespoons Unsalted butter
1 tablespoon All-purpose flour
1 pounds Spinach; washed well and the
; coarse stems
; discarded
½ teaspoon Dried tarragon
1 cup Heavy cream
½ teaspoon Freshly grated lemon zest
¼ teaspoon Sugar
Freshly grated nutmeg to taste
Oyster crackers as an accompaniment

Directions

Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2½ cups, and reserve the liquid.

Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into ½-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 puree the mixture in batches until it is smooth, transferring it as it is pureed 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.

Makes about 6 ½ cups, serving 4 to 6.

Gourmet September 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes