Oyster Artichoke Bisque
-----WALDINE VAN GEFFEN VGHC42A----- 1/8 pound Butter -- not margarine 1 cup Onion -- chop 1/2 cup Celery -- chop 1/4 cup Bell pepper -- chop 10 slices Bacon; cook -- crumble 1/4 c...
Ingredients
- 1cuponion -- chop
- 1/2cupcelery -- chop
- 1/4cupbell pepper -- chop
- 10slices bacon; cook -- crumble
- 1/4cupbacon drippings
- 36fresh oysters -- chop
- 6small artichokes; cook -- scrape
- 1cupartichoke stock
Directions
- 1
WALDINE VAN GEFFEN VGHC42A----- 1/8 pound Butter -- not margarine 1 cup Onion -- chop 1/2 cup Celery -- chop 1/4 cup Bell pepper -- chop 10
- 2
cook -- crumble 1/4 cup Bacon drippings 36 Fresh oysters -- chop 6 small Artichokes
- 3
cook -- scrape chop bottoms 2 cups Oyster liquor 1 cup Artichoke stock 2 teaspoons Fresh basil 2 pints Whipping cream Salt and black pepper
- 4
chop -- for garnish Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell pepper until they soften
- 5
Toss in the bacon, the drippings and the chopped oyssters and simmer gently over low heat, stirring constantly, until the oysters curl and a
- 6
Drop in the artichoke pulp and bottoms and blend them well into the mixture
- 7
Stir in the oyster liquor and the artichoke cooking stock
- 8
Bring it to a boil, but be sure to keep stirring or the oyster liquor will scorch and stick to the bottom of the pot