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Ingredientes
- 1/8 lb Butter, not margarine
- 1 c. Onion, chop
- 1/2 c. Celery, chop
- 1/4 c. Bell pepper, chop
- 10 slc Bacon, cook, crumble
- 1/4 c. Bacon drippings
- 36 x Fresh oysters, chop
- 6 sm Artichokes, cook, scrape chop bottoms
- 2 c. Oyster liquor
- 1 c. Artichoke stock
- 2 tsp Fresh basil
- 2 pt Whipping cream
- Â Â Salt and black pepper
- Â Â Cayenne
- Â Â Parsley, chop, for garnish
Direcciones
- Heat the butter in a 5-quart Dutch oven and saute/fry the onions, celery and bell pepper till they soften. Toss in the bacon, the drippings and the minced oyssters and simmer gently over low heat, stirring constantly, till the oysters curl and a rich gray-colored base forms. Drop in the artichoke pulp and bottoms and blend them well into the mix. Stir in the oyster liquor and the artichoke cooking stock. Bring it to a boil, but be sure to keep stirring or possibly the oyster liquor will scorch and stick to the bottom of the pot. Boil for about 4 min. Stir in the basil, reduce the heat to simmer and let the bisque cook slowly for another 5 min. Stir in the cream, a half-pint at a time, and turn the fire back up to high! When the mix comes back to a boil, reduce the heat again so which the bisque just barely
- "bubbles" and add in the salt and pepper. Taste before adding the salt as the oysters contain a lot of salt. After 10 min, remove from the heat and allow it to "set up" for 15 min so which the flavors blend. Serve, garnished with parsley.
