0
Print

Seafood Bisque with Black Truffle

0
Average: 0 (0 votes)
(0 votes)
Seafood Bisque with Black Truffle
0
Print
easy
Difficulty
25 min.
Preparation
 • Ready in 1 hr 10 min.
Ready in
Ingredients
Preparation

Ingredients

for 4 servings
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
print shopping list

Preparation steps

Step 1/4
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.
Step 2/4
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.
Step 3/4
Heat the butter and cook the oysters gently for 1 minute. Season with salt and pepper.
Step 4/4
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.

Add comment