CookEatShare is also available in English
Cerrar
click to rate
0 votos | 603 views
Raciónes: 8

Ingredientes

Cost per serving $2.36 view details

Direcciones

  1. This is a rich , lovely cream bisque which is delicately flavored with sauteed vegetables and the oyster's own liquor. Not which the bisque is Briefly cooked at the end to preserve the integrity of the oysters. Whipped cream and Cayenne pepper for garnish* my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.( variation) In a cast iron skillet heat the butter and saute/fry the onion, celery and carrot 5 to ten min. Drain oysters, reserving the liquor, chop 3 or possibly 4 oysters and set the remaining oysters aside . Add in the minced oysters to the skillet and cook 3 to 4 min. In a pot, bring the stock to a boil. Add in the rice one tsp of salt and the contents of the skillet. Reduce the heat and simmer 40 min.
  2. Press the soup through a fine sieve. Return to the pot and place over the heat. Add in the cream and reduced oyster liquid Season with salt, fresh pepper( Black) and Tabasco or possibly variation. Add in the reserved oysters and heat briefly till the edges of the oysters begin to curl. Serve bisque in bowls. Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper. Annapolitans are known to add in a taste of dry sherry to this.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 328g
Recipe makes 8 servings
Calories 401  
Calories from Fat 199 50%
Total Fat 22.55g 28%
Saturated Fat 13.14g 53%
Trans Fat 0.0g  
Cholesterol 94mg 31%
Sodium 967mg 40%
Potassium 341mg 10%
Total Carbs 36.79g 10%
Dietary Fiber 0.7g 2%
Sugars 0.74g 0%
Protein 11.93g 19%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment