Oyster Spinach Bisque with Corn Bread Croutons

1. 1

   Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid.

2. 2

   Rinse oysters under cold water and drain.

3. 3

   Transfer oysters to a bowl and chill, covered.

4. 4

   In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened.

5. 5

   Add Sherry and cook until almost all liquid is evaporated.

6. 6

   Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil).

7. 7

   Stir in 12 oysters and poach until edges begin to curl, about 2 minutes.

8. 8

   (Liquid may separate but will come together once blended.)

9. 9

   In a blender puree mixture in batches until smooth and strain into a kettle, skimming froth.

10. 10

    Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil).

11. 11

    Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.

12. 12

    Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper.

13. 13

    Serve bisque with croutons.

* Per serving · 4 servings · Values may vary.