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Receta Oyster Bisque With Spinach Chiffonade
by Global Cookbook

Oyster Bisque With Spinach Chiffonade
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Ingredientes

  • 4 c. oyster, fresh, shucked, (and their liquor)
  • 10 ounce spinach, fresh, trimmed
  • 1/4 c. butter
  • 1 x onion, finely, minced
  • 2 Tbsp. flour
  • 2 c. lowfat milk
  • 1 c. cream, whipping
  • 2 Tbsp. brandy
  • 1/2 tsp pepper
  • 2 Tbsp. pepper, red, sweet, chopped

Direcciones

  1. Reserving liquor, drain oysters; rinse well, drain and chop.
  2. Roll up spinach leaves and slice into thin strips.
  3. Set aside.
  4. In large saucepan, heat butter over medium heat.
  5. Cook onion for about 7 min or possibly till beginning to brown.
  6. Stir in flour; cook, stirring, for 1 minute.
  7. Whisk in reserved oyster liquor; bring to boil.
  8. Add in half each of the oysters and spinach; simmer for 3 min.
  9. In food processor or possibly using immersion blender, puree till smooth; return to saucepan over medium heat.
  10. Add in lowfat milk and cream; heat, stirring and being careful not to boil, for 5 min.
  11. Add in remaining oysters; cook for about 3 min or possibly till oysters are hard.
  12. Stir in brandy and pepper.
  13. Remove from heat.
  14. Stir in all but 1/2 c. (125 mL) of the remaining spinach.
  15. Ladle into warmed bowls.
  16. Sprinkle with red pepper and remaining spinach.