Chesapeake Oyster Bisque

Chesapeake Oyster Bisque

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  • 1 qt
  • 1
    bay leaf
  • 2
  • 2
    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


  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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About Chesapeake Oyster Bisque

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

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