The calendar says it’s Fall, but the temperature is still hot. I will follow the calendar directive, make an Oyster Bisque, and serve it with a Kale Salad. YUMMY!
2 doz. oysters on the half shell, 4 cups clam juice, 3 cups water,1 cup red potatoes, peeled and diced, 1/2 cup leek, whiten part only, chopped, 3 T. butter, 2 1/2 T. flour, 1 1/2 tsp. fresh lemon juice, zest of 1 lemon, 1 tsp. Cajun seasoning salt, 1/2 tsp. white pepper, 2 large egg yolks, 3/4 cup heavy whipping cream, 3 1/2 T. dry sherry, a hand full of oyster crackers, 2 T. fresh cilantro, chopped, 1 T green onions, chopped
Shuck oysters and reserve the liquor. Strain the oyster liquor, add the liquor into a saucepan. Pick over the oyster, make sure there are no shell pieces refrigerate the oysters. Add the clam juice, water and vegetables into the saucepan, bring to a simmer. Cover the saucepan and cook until the vegetables are fork tender. Pour this mixture into a blender and blend until smooth. Return this mixture back into the saucepan. Add the butter and flour stir with a whisk until combined and no lumps. Add the lemon juice, lemon zest, salt, pepper, egg yolks, whipping cream and sherry simmer for approximately 2 minutes or until everything is well blended. Add the oysters and continue to simmer until the oyster edges curl. Garnish with oyster crackers, cilantro and green onions.