*  Exported from  MasterCook  *
                          OYSTER ARTICHOKE BISQUE
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
      1/8  pound         Butter -- not margarine
    1      cup           Onion -- chop
      1/2  cup           Celery -- chop
      1/4  cup           Bell pepper -- chop
   10      slices        Bacon; cook -- crumble
      1/4  cup           Bacon drippings
   36                    Fresh oysters -- chop
    6      small         Artichokes; cook -- scrape
                         chop bottoms
    2      cups          Oyster liquor
    1      cup           Artichoke stock
    2      teaspoons     Fresh basil
    2      pints         Whipping cream
                         Salt and black pepper
                         Parsley; chop -- for garnish
 Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell
 pepper until they soften. Toss in the bacon, the drippings and the chopped
 oyssters and simmer gently over low heat, stirring constantly, until the oysters
 curl and a rich gray-colored base forms. Drop in the artichoke pulp and bottoms
 and blend them well into the mixture. Stir in the oyster liquor and the
 artichoke cooking stock. Bring it to a boil, but be sure to keep stirring or the
 oyster liquor will scorch and stick to the bottom of the pot.
 Boil for about 4 minutes. Stir in the basil, reduce the heat to simmer and let
 the bisque cook slowly for another 5 minutes. Stir in the cream, a half-pint at
 a time, and turn the fire back up to high! When the mixture comes back to a
 boil, reduce the heat again so
   that the bisque just barely “bubbles” and add the salt and pepper. Taste before
 adding the salt as the oysters contain a lot of salt. After 10 minutes, remove
 from the heat and allow it to “set up” for 15 minutes so that the flavors blend.
 Serve, garnished with parsley. Source: Frank Davis Cooks Naturally N'Awlins.
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