| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
pt |
Shucked oysters including the liquor |
| 1 |
lg |
Onion; chopped |
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
All-purpose flour |
| 1 |
lb |
Spinach; washed well and the |
|
|
; coarse stems |
|
|
; discarded |
| 1/2 |
ts |
Dried tarragon |
| 1 |
c |
Heavy cream |
| 1/2 |
ts |
Freshly grated lemon zest |
| 1/4 |
ts |
Sugar |
|
|
Freshly grated nutmeg to taste |
|
|
Oyster crackers as an accompaniment |
INSTRUCTIONS
Drain the oysters in a fine sieve set over a measuring cup, add enough
water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid.
Discard any shell fragments from the oysters, rinse the oysters briefly,
and chop them into 1/2-inch pieces. In a kettle cook the onion in the
butter over moderate heat, stirring occasionally, until it is pale golden,
add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the
reserved oyster liquid and bring the mixture to a boil, whisking. Add the
spinach, half the oysters, and the tarragon and simmer the mixture,
stirring, for 2 minutes. In a blender puree the mixture in batches until it
is smooth, transferring it as it is pureed to a bowl, and return it to the
kettle. Add the cream and the remaining oysters and heat the bisque over
moderate heat, stirring, until it is hot and the oysters are cooked, but do
not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and
pepper to taste and serve the bisque with the oyster crackers.
Makes about 6 1/2 cups, serving 4 to 6.
Gourmet September 1992
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