chesapeake oyster bisque

How To Make chesapeake oyster bisque

• 1

  Slice onions and dice celery.
• 2

  Drain oysters and save liquid; oysters may be chopped or left whole as desired.
• 3

  Add water to oyster liquid to make 1 quart.
• 4

  In stock pot, combine bay leaf, one onion, and celery and simmer for about 1 hour uncovered.
• 5

  Remove from heat; allow to cool for about 1 hour, strain, and set aside.
• 6

  In butter, saute remaining onion and celery; cook for about 5 minutes or until pale in color.
• 7

  Add flour and stir well, but DO NOT BROWN.
• 8

  Add some strained oyster stock: stir well to prevent lumps from forming.
• 9

  Add remaining stock and heat until hot and thickened (about 10-15 minutes).
• 10

  Add oysters and cream; heat about 5 minutes more.
• 11

  Add sherry and ladle into serving bowls and garnish with chopped parsley.
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