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
How healthy are the main ingredients?
shallotsalt

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

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.