Velvety Oyster Bisque
Velvety Oyster Bisque
Equipment
Ingrediënten
- 60 g butter
- 60 g all-purpose flour
- 1.1 liters about 4.5 cups fish stock
- 16 large oysters shucked and quartered
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 lemon cut into wedges
Instructies
- In a saucepan, melt the butter.
- Stir in the flour using a wooden spoon and cook for 2 minutes until it forms a roux.
- Gradually pour in the fish stock, stirring constantly, until the mixture becomes smooth and thickened.
- Add the shucked oysters to the stock and simmer for no more than 3 minutes, ensuring they remain tender.
- Sprinkle the soup with finely chopped parsley.
- Serve the bisque hot, accompanied by lemon wedges on the side.
Notes / Tips / Wine Advice:
Wine Advice:
For an oyster soup, a crisp and dry white wine like Sauvignon Blanc or Chardonnay pairs well. The bright acidity and citrus notes of these wines complement the delicate flavors of the oysters and enhance the overall dining experience.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 18 g | Protein: 16 g | Fat: 12 g | Fiber: 1 g | Sugar: 2 g
