Oyster Rockefeller Bisque |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 quarts | |||||||||
| INGREDIENTS: | ||
| 18 large oysters, shucked and juices reserved | 8 ounces butter | 1/2 cup diced celery |
| 1/2 cup diced onion | 3 cloves garlic, minced | 1/2 teaspoon salt |
| 1/2 teaspoon white pepper | 1/2 teaspoon tabasco sauce | 4 ounces flour |
| 4 cups heavy cream | 1 pound fresh spinach, washed, blanched in water, squeezed dry and pureed | 8 ounces dry sherry |
| 6 ounces pancetta, diced and cooked until crisp for garnish (save rendered fat) | ||
| 1 | Melt the butter in a sauce pot with fat reserved from pancetta. Add celery, onion, garlic, salt, pepper, Tabasco, saute for 5 minutes or until tender. Whisk in the flour and stir for 3 minutes. Add the heavy cream and heat until thickened. Bring to a boil, stirring constantly. Reduce the heat, add oysters, oyster juice and spinach puree. Simmer for 5 minutes, then add sherry. Adjust seasonings, serve garnished with crisp pancetta. |