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Louisiana Oyster and Fleur-de-Lis Bisque with Spinach
John Folse

YIELDS: 10–12 Servings

COMMENT: Other than New Orleans Oyster Soup, the famous Oyster and Brie Cheese Soup stands out as one of the most sought after bisque recipes. Here in south Louisiana, we have taken the liberty to incorporate the Fleur-de-Lis triple cream cheese of Bittersweet Plantation Dairy to create a soup that is sure to rival either recipe.


  • 1 quart oysters, reserve liquid
  • 1 (8-ounce) wheel Bittersweet Plantation Dairy Fleur-de-Lis Fromage Triple Cream
  • 1 cup of chopped fresh spinach
  • 1/4 pound butter
  • 1 cup minced onions
  • 1 cup minced celery
  • 1 tbsp minced garlic
  • 3/4 cup flour
  • 1 quart chicken stock
  • 1 quart heavy cream
  • 1/4 cup minced green bell peppers
  • 1/4 cup minced red bell peppers
  • salt and black pepper to taste
  • 1/4 cup chopped parsley
  • 1/4 cup sliced green onions

METHOD: Drain oysters and reserve liquid. In a heavy saucepan, melt butter over medium-high heat. Sauté onions, celery and garlic 3–5 minutes or until vegetables are tender. Blend in flour. Whisk in chicken stock and oyster liquid. Slowly add cream until all is well blended. Bring to a rolling boil, reduce to simmer and cook 10 minutes, stirring occasionally. Cut wheel of Fleur-de-Lis into 8 pieces. Add cheese (including rind) to the soup, stirring constantly until melted. Cook 5 additional minutes. Strain the soup to remove seasonings and any remaining rind. Return soup to pot then add oysters, bell peppers and spinach. Season to taste using salt and pepper. Garnish with parsley and green onions. Once oysters are curled and puffy, but not overcooked, the soup is ready to serve.

Read Norbert's interview with Chef John Folse

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