COASTAL GEORGIA OYSTER BISQUE
· 2 cups shucked Coastal Georgia oysters, with juice, chopped fine
· ½ cup Vidalia Onions, chopped fine
· ½ cup celery, chopped fine
· ½ cup carrots, chopped fine
· 2 large russet potatoes, diced small
· 3 tablespoons butter
· 2 tablespoons flour
· 2 tablespoon Cognac
· 3 ½ cups fish stock or clam broth
· 1 cup heavy cream
· salt and pepper
· ½ cup chives, chopped fine
For Oyster Garnish:
· 8 Coastal Georgia oysters
· 2 cups rice flour
· 2 eggs, beaten
· 2 cups Panko bread crumbs
1. Melt butter in a medium size saucepan.
2. Add onions, celery and carrots.
3. Sauté on medium-low heat, until vegetables soften ( about 5 minutes).
4. Add flour to vegetables and stir until flour is well incorporated.
5. Cook mixture and stir for 1 minute.
6. Carefully add cognac as it will ignite if added too quickly.
7. Let cognac simmer until evaporated.
8. Add broth, cream, and diced potatoes.
9. Simmer on medium heat until potatoes are cooked through, stirring occasionally.
10. Add chopped oysters and stir over medium heat until they are just cooked through.
11. Remove 2 cups of the bisque and puree in a blender until smooth.
12. Return pureed mixture to saucepan and gently stir.
13. Season with salt and pepper.
14. Ladle soup into soup bowls and top with a fried oyster and sprinkle with chopped fresh chives.
Fried Oyster Garnish:
1. Place rice flour in a large plastic bag.
2. Add oysters to flour and toss to coat well.
3. Shake off oysters one at a time and add to the egg mixture.
4. Add Panko bread crumbs to a large plastic bag.
5. Remove oysters one at time, add to bread crumbs and toss to coat well.
6. Place oysters on a parchment-lined cookie sheet and place in freezer for 20 minutes.
7. Heat oil in deep fryer to 375°.
8. Remove oysters from freezer and fry for approximately 2 minutes until light brown and oysters are just cooked through.
9. Remove oysters from fryer and sprinkle with salt and pepper.
( Recipe courtesy of Little St. Simons Island www.littlestsimonsisland.com )