Oyster & Artichoke Bisque

Submitted by scott miller

• Ready In: 35mins
• Ingredients: 13
• Yields: 9 cups
• Serves: 8

ingredients

• 1⁄2 cup butter
• 1 small onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, diced
• 1⁄4 cup flour
• 2 cups milk
• 3 cups half-and-half
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1 teaspoon Tabasco sauce
• 24 ounces oysters, drained
• 2 (14 ounce) cans artichoke bottoms, chopped
• 1⁄4 cup dry sherry

directions

1. Melt the butter in a sauce pot.
2. Add the onion, celery, and garlic; saute for 5 minutes or until tender.
3. Whisk in the flour and stir for 3 minutes.
4. Add the milk and heat until thickened.
5. Stir in the half and half and seasonings.
6. Bring to a boil, stirring constantly.
7. Reduce the heat, add the oysters and artichokes.
8. Simmer for 5 minutes, then add the sherry.

Reviews

[Chopin Liszt]

This appears to be much like a dish I had 30 years ago at Corinne Dunbar's, an excellent New Orleans restaurant which I believe is no longer in business. It's the only dish I still remember from that meal. Based only on perusing the recipe, I'm adding it to my cookbook and giving it 5 stars. I have confidence that this is good. Jim