oyster bisque
Great bisque! Easy to make, but tastes impressive. Serves 2 as a main, or 5 as an appetizer soup.
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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 3/4 cups celery, chopped
- 1 3/4 cups carrots, chopped
- 2 tablespoons butter, melted
- 1/4 cup divided
- 2 tablespoons all-purpose flour
- 2 cups half and half
- 2 cups milk
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon worcestershire sauce
- 10 ounces container standard oysters, undrained
How To Make oyster bisque
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Step 1Saute the celery and carrot in 2 tablespoons butter in a large skillet over medium heat until tender. Set aside.
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Step 2Melt 2 tablespoons butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute; stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
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Step 3Add the reserved sauteed vegetables, milk, and next 4 ingredients, and cook until the mixture is thoroughly heated.
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Step 4Melt the remaining 2 tablespoons butter in a medium skillet over low heat. Add the undrained oysters and cook over medium heat, stirring occasionally, until the edges of oysters curl. Add the oysters and liquid in the skillet to the milk mixture, stirring well. Serve immediately.
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