Chesapeake Oyster Bisque

Chesapeake Oyster Bisque Recipe

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1 qt
bay leaf
celery, stalks
1/2 c
1/4 c
1/2 tsp
1/4 tsp
white pepper
1 pt
1/4 c

How to Make Chesapeake Oyster Bisque


  • 1Slice onions and dice celery.
  • 2Drain oysters and save liquid; oysters may be chopped or left whole as desired.
  • 3Add water to oyster liquid to make 1 quart.
  • 4In stock pot, combine bay leaf, one onion, and celery and simmer for about 1 hour uncovered.
  • 5Remove from heat; allow to cool for about 1 hour, strain, and set aside.
  • 6In butter, saute remaining onion and celery; cook for about 5 minutes or until pale in color.
  • 7Add flour and stir well, but DO NOT BROWN.
  • 8Add some strained oyster stock: stir well to prevent lumps from forming.
  • 9Add remaining stock and heat until hot and thickened (about 10-15 minutes).
  • 10Add oysters and cream; heat about 5 minutes more.
  • 11Add sherry and ladle into serving bowls and garnish with chopped parsley.

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About Chesapeake Oyster Bisque

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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