Recipe - Spinach And Oyster Bisque

1 One half pt Shucked oysters including
the liquor
1 lg Onion; chopped
3 tablespoon Unsalted butter
1 tablespoon Allpurpose flour
1 pound Spinach; washed well and the
; coarse stems
; discarded
One half teaspoon Dried tarragon
1 cup Heavy cream
One half teaspoon Freshly grated lemon zest
One fourth teaspoon Sugar
Freshly grated nutmeg to
taste
Oyster crackers as an
accompaniment

Drain the oysters in a fine sieve set over a measuring cup, add enough
water to the oyster liquor to measure 2 One half cups, and reserve the liquid.
Discard any shell fragments from the oysters, rinse the oysters briefly,
and chop them into 1/2inch 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 One half cups, serving 4 to 6.

Gourmet September 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.