Oyster-and-Leek Bisque

Name: Oyster-and-Leek Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 slices bacon slices; 3 Tbsps butter or margarine; 59 milliliters chopped chives; 237 milliliters dry white wine; 946 milliliters fish stock; 0 teaspoons ground red pepper; 1 teaspoon ground black pepper; 4 mediums leeks, thinly sliced; 3 Tbsps lemon juice; 2 kilograms dozen small fresh oysters (about 5 containers), divided; 237 milliliters uncooked regular rice; 1 teaspoon salt; 2 Tbsps tomato paste; 237 milliliters water; 710 milliliters whipping cream

Oyster-and-Leek Bisque is a gluten free soup. This recipe makes 8 servings with 564 calories, 10g of protein, and 43g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have oysters containers), salt, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Melt butter in hot drippings in Dutch oven over medium-high heat; add leeks, and saute 5 minutes or until tender.

Ingredients you will need

Butter

Leek

Equipment you will use

Dutch Oven

Add wine; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced by half. Stir in fish stock and next 3 ingredients; cover and simmer 20 minutes. Stir in 1 dozen oysters.

Ingredients you will need

Fish Stock

Oysters

Wine

Process oyster mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Bring to a boil; reduce heat, and stir in whipping cream, remaining 3 dozen oysters, lemon juice, and next 3 ingredients; cook 1 minute.

Ingredients you will need

Whipping Cream