Chesapeake Oyster Bisque

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.