Chesapeake Oyster Bisque
Yield
24 servingsPrep
30 minCook
90 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
oysters
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
onions
|
|
| 2 | each |
celery stalks
|
|
| ½ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | pint |
cream
|
*
|
| ¼ | cup |
sherry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
oysters
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
onions
|
|
| 2 | each |
celery stalks
|
|
| 118 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 473 | ml |
cream
|
*
|
| 59 | ml |
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, sauté remaining onion and celery; cook for about 5 minutes or until pale in color.
Add flour and stir well, but do not brown.
Add some strained oyster stock: stir well to prevent lumps from forming.
Add remaining stock and heat until hot and thickened (about 10 to 15 minutes).
Add oysters and cream. Heat about 5 minutes more.
Add sherry and ladle into serving bowls and garnish with chopped parsley.
