Oyster Bisque
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
or oleo |
|
| ½ | cup |
all-purpose flour
|
|
| 5 ½ | cups |
milk
whole |
|
| ½ | cup |
celery
1/4 inch dice |
|
| ⅓ | cup |
onions
1/4 inch dice |
|
| 2 | cups |
oysters
canned , with juice, or fresh, 1/2 inch dice |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| ⅓ | cup |
cream
or half and half |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
or oleo |
|
| 118 | ml |
all-purpose flour
|
|
| 1.3 | l |
milk
whole |
|
| 118 | ml |
celery
1/4 inch dice |
|
| 79 | ml |
onions
1/4 inch dice |
|
| 473 | ml |
oysters
canned , with juice, or fresh, 1/2 inch dice |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 79 | ml |
cream
or half and half |
|
Directions
Melt 7 tablespoons of butter or oleo margarine in a large saucepan over low heat.
Blend in flour and allow to cook approximately 2 minutes, Gradually add 5½ cups of milk to the flour and butter mixture. Heat slowly, stirring constantly until mixture thickens. Melt the remaining 1 tablespoon of butter in a small saucepan. Add the diced celery and onions and sauté until tender. Add the diced oysters and juice and simmer until tender, approximately 5 minutes or until the edges curl, stirring gently. Add salt and white pepper to taste. Combine the oyster mixture to the thickened milk mixture. Stir in cream. If soup is not served immediately, hold soup hot, covered on a double boiler set up. Do not boil after oysters and cream have been added.
