Need a warm and and rustic soup to get you through a cold winter’s day? This Oyster and Wild Rice Bisque from Cooking Light magazine will do the trick quite nicely (and healthily). The broth is light, yet flavorful, while the tender oysters and hearty wild rice offer a satisfying combination of textures. If you love bacon as much as I do, increase the portion to five slices—just don’t tell the editors at Cooking Light.
- 1 1/2 bacon slices, chopped
- 2 cups chopped onion (about 2 medium)
- 2 cups shucked oysters, undrained
- 1 cup clam juice
- 1 tablespoon all-purpose flour
- 1 cup fat-free, less-sodium chicken broth
- 1 bay leaf
- 1 1/2 cups cooked wild rice
- 1 1/4 cups whole milk
- 3 tablespoons half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Chopped fresh flat-leaf parsley (optional)
Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally.
Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes).
Reduce heat to low. Discard bay leaf. Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.
Makes 4 to 6 servings.
Cooking Light, December 2008