/ Cream Soups
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.