Best 4 Tomato Oyster Bisque Tureen Style Recipes

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

TOMATO OYSTER BISQUE, TUREEN-STYLE

Steps:

• Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
• Melt butter in saucepan, add flour and blend.
• Add milk radually, stirring constantly.
• Stir until very smooth; add salt and pepper.
• Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
• When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
• Add the oyster mixture and oysters to the sauce in saucepan.
• After the oysters are added, the mixture should not be permitted to boil.
• Stir in the tomato soup, which has been heated.
• Pour soup over the whipped egg white, mixing carefully.

OYSTER BISQUE

Steps:

• Melt butter in a heavy kettle. Add the celery and shallots.
• Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
• Bring the mixture to a simmer.
• (Do not boil.) Beat the egg yolks lightly in a small bowl.
• Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
• Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
• Do not let the bisque come to a boil.
• Transfer to a heated soup tureen and sprinkle with the paprika.

TORTELLINI TOMATO BISQUE

Steps:

• In a medium saucepan, bring broth to a boil & add the tortellini.
• Reduce heat and simmer, uncovered, for 5 minutes.
• In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
• When smooth, return to the saucepan along with tomato soup; heat through.
• Sprinkle with chives before serving.