Seafood Bisque with Black Truffle
8,4 / 10
ready in 1 hr 10 min.
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!
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- 2 Tbsps rapeseed oil
- 2 cups floury potatoes (diced)
- 3 shallots (finely chopped)
- 2 ½ cups chicken stock
- 0.333 cup Sour cream
- ⅞ cup cream
- 8 Oyster (opened, reserving the oyster liquor)
- 2 Tbsps butter
- Truffle oil (for drizzling)
- 1 small, black Truffle
- Chervil (to garnish)
- freshly ground peppers
How healthy are the main ingredients?potatoSour creamshallotOystersalt
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.
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.
Heat the butter and cook the oysters gently for 1 minute. Season with salt and pepper.
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.