Chesapeake Oyster Bisque Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Oysters,
1: Bay leaves,
2: Onions,
2: Celery stalks,
1/2 cup: Butter,
1/4 cup: Flour,
1/2 tsp: Salt,
1/4 tsp: White pepper,
1 pint: Cream,
1/4 cup: Sherry,
Directions:
Slice onions. Dice celery. Drain oysters and save liquid. Oysters
may be chopped or left whole as desired. Add water to oyster liquid
to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from heat; allow to
cool for about 1 hour, strain, and set aside. In butter, saute
remaining onion and celery; cook for about 5 minutes or till pale in
color. Add flour and stir well, but DO NOT BROWN. Add some strained
oyster stock: stir well tp prevent lumps from forming. Add remaining
stock and heat till hot and thickened (about 10-15 minutes). Add
oysters and cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.
Source from luhu.jp
may be chopped or left whole as desired. Add water to oyster liquid
to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from heat; allow to
cool for about 1 hour, strain, and set aside. In butter, saute
remaining onion and celery; cook for about 5 minutes or till pale in
color. Add flour and stir well, but DO NOT BROWN. Add some strained
oyster stock: stir well tp prevent lumps from forming. Add remaining
stock and heat till hot and thickened (about 10-15 minutes). Add
oysters and cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.
Source from luhu.jp
Tags
Soups