Oyster and Artichoke Bisque

Prep Time: 1 hour
Yield: 12 servings


Ingredients:
6 dozen freshly shucked oysters
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
0.5 cup chopped bell peppers
0.25 cup diced garlic
1 cup flour
1.5 quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste

Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic, and artichoke bottoms. Saute 5-10 minutes or until vegetables are wilted and artichokes are tender. Place vegetable mixture into a food processor. Process on high speed approximately 1 minute or until mixture is pureed. Return to stockpot and bring back to a simmer. Whisk in flour, stirring constantly until a white roux is achieved. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in heavy whipping cream, oysters, green onions and parsley. Return to a boil, and cook until edges of oyster begin to curl. Season to taste using salt and white pepper.

Note: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.