Рецепт Oyster Bisque With Spinach Chiffonade
Ингредиенты
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Инструкции
- Reserving liquor, drain oysters; rinse well, drain and chop.
- Roll up spinach leaves and slice into thin strips.
- Set aside.
- In large saucepan, heat butter over medium heat.
- Cook onion for about 7 min or possibly till beginning to brown.
- Stir in flour; cook, stirring, for 1 minute.
- Whisk in reserved oyster liquor; bring to boil.
- Add in half each of the oysters and spinach; simmer for 3 min.
- In food processor or possibly using immersion blender, puree till smooth; return to saucepan over medium heat.
- Add in lowfat milk and cream; heat, stirring and being careful not to boil, for 5 min.
- Add in remaining oysters; cook for about 3 min or possibly till oysters are hard.
- Stir in brandy and pepper.
- Remove from heat.
- Stir in all but 1/2 c. (125 mL) of the remaining spinach.
- Ladle into warmed bowls.
- Sprinkle with red pepper and remaining spinach.