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Category: Soups
Prep Time: Cook Time: Total Time:
2 bacon slices, chopped
2 cups chopped onion (about 2 medium)
2 cups shucked oysters, undrained
1 cup clam juice
1 tbsp flour
1 cup chicken broth
1 bay leaf
1 1/2 cups cooked wild rice
1 1/4 cups whole milk
3 tbsp half-and-half
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped fresh flat-leaf parsley (optional)
Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally. Be careful to not let the onions burn while the pot is covered. They will burn much quicker under a closed lid than normal.
Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes). Reduce heat to low. Discard bay leaf.
Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.
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OYSTER AND WILD RICE BISQUE
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Category: Soups
Prep Time: Cook Time: Total Time:
2 bacon slices, chopped
2 cups chopped onion (about 2 medium)
2 cups shucked oysters, undrained
1 cup clam juice
1 tbsp flour
1 cup chicken broth
1 bay leaf
1 1/2 cups cooked wild rice
1 1/4 cups whole milk
3 tbsp half-and-half
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped fresh flat-leaf parsley (optional)
Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally. Be careful to not let the onions burn while the pot is covered. They will burn much quicker under a closed lid than normal.
Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes). Reduce heat to low. Discard bay leaf.
Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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