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Ingredientes
- 1Â 1/2 pt shucked oysters including the liquor
- 1 lrg onion minced
- 3 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
- 1 lb spinach washed well and the coarse stems discarded
- 1/2 tsp dry tarragon
- 1 c. heavy cream
- 1/2 tsp freshly grated lemon zest
- 1/4 tsp sugar
- Â Â freshly grated nutmeg to taste
- Â Â oyster crackers as an accompaniment
Direcciones
- Drain the oysters in a fine sieve set over a measuring c., add in sufficient water to the oyster liquor to measure 2 1/2 c., and reserve the liquid.
- Throw away any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pcs. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, till it is pale golden brown,
- add in the flour, and cook the roux, stirring, for 2 min. Whisk in the reserved oyster liquid and bring the mix to a boil, whisking. Add in the
- spinach, half the oysters, and the tarragon and simmer the mix, stirring, for 2 min. In a blender puree the mix in batches till it is smooth, transferring it as it is pureed to a bowl, and return it to the kettle. Add in the cream and the remaining oysters and heat the bisque over moderate heat, stirring, till it is warm and the oysters are cooked, but don't 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 1/2 c., serving 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 772g | |
| Calories 1463 | |
| Calories from Fat 814 | 56% |
| Total Fat 92.68g | 116% |
| Saturated Fat 52.55g | 210% |
| Trans Fat 0.61g | |
| Cholesterol 256mg | 85% |
| Sodium 1206mg | 50% |
| Potassium 3121mg | 89% |
| Total Carbs 137.75g | 37% |
| Dietary Fiber 13.8g | 46% |
| Sugars 11.43g | 8% |
| Protein 27.65g | 44% |
