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!
Author of this recipe:
- 2 tablespoons 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 tablespoons butter
- Truffle oil (for drizzling)
- 1 small, black Truffle
- Chervil (to garnish)
- freshly ground peppers
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.