Chesapeake Oyster Bisque
Yield
24 servingsPrep
30 minCook
90 minReady
2 hrsIngredients
| 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 |
*
|
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
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.
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