Seafood Bisque with Black Truffle

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Seafood Bisque with Black Truffle
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

This elegant soup is high in fat and calories, but also a good source of lean protein, thanks to the oysters.

If you can't find or afford fresh truffles or truffle oil, don't worry. This soup tastes delicious without it!

Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2 cups
floury potatoes (diced)
3
shallots (finely chopped)
2 ½ cups
0.333 cup
cup
8
Oyster (opened, reserving the oyster liquor)
2 tablespoons
Truffle oil (for drizzling)
1
small, black Truffle
Chervil (to garnish)
freshly ground peppers
How healthy are the main ingredients?
shallotSour creamOystersalt

Preparation steps

1.
Heat the oil in a pan and sweat the shallots and potatoes for a few minutes. Deglaze with chicken stock and simmer until soft, about 30 minutes.
2.
Add the cream and sour cream and simmer gently for a further 5-10 minutes. Puree the soup in a liquidiser and pass through a fine sieve. Season to taste with salt and pepper and strain the oyster liquor into the soup through a fine sieve.
3.
Heat the butter and cook the oysters gently for 1 minute. Season with salt and pepper.
4.
Ladle the soup onto warmed plates and add the oysters. Drizzle with truffle oil, shave a little truffle over each dish and serve garnished with chervil.