Creamy Sydney Rock Oyster Bisque
24 Fresh Sydney Rock Oysters or 1 jar freshly shucked drained, keep liquid.
1 cup fish stock (including water drained from bottled oysters)
1/2 cup Guinness
1 small white onion or 1/2 leek, diced
1 Stalk celery, diced
2 cups (about 400gm) diced peeled potato
1 teaspoon thyme
1/2 cup low fat milk
Freshly ground pepper to taste
Watercress or parsley for garnish
Drain the oysters, retaining the liquid and add enough fish stock to total
1 cup. Heat 2 tablespoons of the stock in a large saucepan and add the onion
and celery. Cook over low heat until onion is transparent. Add the Guinness,
remaining stock, potato and thyme and cook until potatoes are soft and most
of liquid is absorbed. Transfer to a blender with half of the oysters, milk
and pepper, or use an immersion blender in the saucepan to puree until smooth.
Bring back to boil and serve immediately with a few oysters placed on top
of each dish. Garnish with fresh watercress or parsley.
Fat Stout Onion Soup
1/4 cup olive oil, or more if needed
3 large onions, thinly sliced
salt and pepper
6 cups beef or rich chicken stock
2 bottles Guinness Extra Stout
2 bay leaves
1/2 teaspoon dried thyme
blue cheese and beer croutons
In a large soup pot, heat the oil over medium-high heat. Put in the onions,
sprinkle them lightly with salt and pepper, and cover the pot. Stirring from
time to time, cook the onions until light brown, about 30 minutes. Add all
the remaining ingredients, except the croutons. Bring to a boil, and reduce
to a simmer. Cook for 30 minutes, or until the onions are quite soft and the
broth has a nice onion flavor. Season with salt and pepper, and a little vinegar
if desired. To serve, garnish with croutons.
Guinness French Onion Soup with Garlic Croutons
l lb onions cut into thin strips
1 tsp black pepper
2 bay leaves
1 1/2 pints chicken stock
1 1/2 pints beef stock
1/2 cup Guinness
Heat the oil and add the onions, black pepper and bay leaves. Saut?the onions
until brown; this caramelizes the sugars and gives the FOS its color and onion
flavor. Add the stocks at room temperature or cold; this allows more flavors
to go into the stock. Bring it to a boil. Add the Guinness and bring to a
boil. Add the croutons and Swiss Cheese and place under broiler until the
cheese is melted. To make the FOS go with German style pilsners, substitute
sherry for Guinness. Do not use cooking sherry as it will make the soup salty.
To make country French onion soup use all chicken stock.
Enough oil to cover the bottom of a saut?pan
Chopped fresh garlic (to your taste)
Cut the bread to fit the bowls you will be using; the French use day old French
bread. Saut?the garlic until translucent. Put the croutons in the pan and
brown both sides. Place croutons on a bowl of soup top with Swiss cheese;
place bowl under broiler until cheese is melted.