Oyster Artichoke Bisque

Dive into the luxurious flavors of Oyster Artichoke Bisque, a creamy and savory soup that blends the briny sweetness of fresh oysters with the delicate earthiness of artichoke hearts. This gourmet dish starts with a base of sautéed onions, garlic, and celery, thickened with a buttery roux and enriched with a splash of heavy cream. The bisque is elevated by a velvety pureé of artichokes, paired with tender oysters gently simmered to perfection. Hints of cayenne add subtle spice, while a garnish of fresh parsley lends a touch of brightness. Perfect as an elegant appetizer or a comforting main course, this seafood bisque is both hearty and refined, making it a standout addition to any dinner table. Optimize your culinary repertoire with this restaurant-worthy recipe that’s surprisingly easy to master at home!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 2 Celery stalks, finely chopped
• 3 tablespoons All-purpose flour
• 4 cups Chicken stock or seafood stock
• 14 ounces Canned artichoke hearts, drained and chopped
• 1 cup Heavy cream
• 1 pint Fresh oysters, shucked, with liquid reserved
• 0.25 teaspoons Cayenne pepper
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Melt the butter in a large pot over medium heat.

Step 2

Add the onion, garlic, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.

Step 3

Sprinkle the flour over the vegetables and stir well to incorporate, cooking for 2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the chicken or seafood stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.

Step 5

Add the chopped artichoke hearts to the pot and simmer for 10 minutes, allowing the flavors to meld.

Step 6

Using an immersion blender (or transferring the mixture in batches to a countertop blender), blend the soup until smooth. Be cautious of the hot liquid while blending.

Step 7

Return the soup to the pot and stir in the heavy cream. Heat over low heat, but do not let it boil.

Step 8

Add the shucked oysters along with their reserved liquid. Simmer gently for 5-7 minutes, or until the oysters are just cooked and tender.

Step 9

Season the bisque with cayenne pepper, salt, and black pepper to taste.

Step 10

Ladle the bisque into bowls and garnish with chopped parsley, if desired. Serve immediately.

Nutrition Facts

Serving size	2287 grams (2287.0g)

Amount per serving	% Daily Value*
Calories	1940

Total Fat 144.10g	185%
Saturated Fat 79.40g	397%
Polyunsaturated Fat NaNg
Cholesterol 564mg	188%
Sodium 7929mg	345%
Total Carbohydrate 100.10g	36%
Dietary Fiber 26.90g	96%
Total Sugars 10.20g
Protein 58.50g	117%

Vitamin D 1524IU	7619%
Calcium 537mg	41%
Iron 40mg	223%
Potassium 1848mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 12.1%

Carbs: 20.7%