Robert Irvine’s eat!

All rights reserved 2010

Fennel Oyster Bisque

Yields- 1.5 gallons    

Ingredients
36- oysters- (shucked and rinsed)
1 lg.- onion
1 med- carrot
1 med- fennel bulb- bulb only
¼ cup- celery- minced
2 cups- sherry
4 tbs.- Unsalted butter
1/4 cup- all purpose flour
1 qt.- Heavy cream
2 tbs.- garlic- minced
1 qt.- chicken stock
1 tbsp- basil- minced
2 cups- baby spinach- loosely packed
salt and pepper to taste

Method
Rough chop, then minced carrots and onion in food processor,  then over medium high heat, in a sauté pan, cook vegetables and garlic with butter, until onions are translucent. Reduce heat to low, then add flour mixture, stir until thickened (blond rue). Raise heat to high, deglaze pan with sherry, add chicken stock, celery, oysters ( oyster juice included if available) and chopped fennel bulb. Bring to a simmer, cooking for ten minutes, reduce to low heat, stirring frequently until flavors are absorbed. Add cream by whisking into pan, cook to reduce volume by ¼ or until soup reaches desired thickness, fold in spinach and basil, serve.
Season to taste with salt and pepper.