Chesapeake Oyster Bisque

Ingredients

  •   1 qt
    oysters
  •   1 pt
    cream
  •   1/4 tsp
    white pepper
  •   1/2 tsp
    salt
  •   1/4 c
    flour
  •   1/2 c
    butter
  •   2
    celery, stalks
  •   2
    onions
  •   1
    bay leaf
  •   1/4 c
    sherry

How To Make

  • 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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