Oyster Bisque

Oyster Bisque

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  • 8 Tbsp
  • 1/2 c
    all purpose flour
  • 5.5 c
  • 1/2 c
    celery, diced
  • 1/3 c
    onions, diced
  • 2 c
    canned oysters with juice or fresh, diced
  • ·
    salt to taste
  • ·
    white pepper to taste
  • 1/3 c
    half and half or light cream

How to Make Oyster Bisque


  1. Melt 7 tablespoons of butter in a large saucepan over low heat.
  2. Blend in flour and allow to cook approximately 2 minutes, stirring often.
  3. Gradually add 5-1/2 cups of milk to the flour and butter mixture.
  4. Heat slowly, stirring constantly until mixture thickens.
  5. Melt the remaining 1 tablespoon of butter in a small saucepan.
  6. Add the diced celery and onions and saute until tender.
  7. Add the diced oysters and juice and simmer until tender, approximately 5 minutes or until the edges curl, stirring gently.
  8. Add salt and white pepper to taste.
  9. Combine the oyster mixture to the thickened milk mixture.
  10. Stir in cream.
  11. If soup is not served immediately, hold soup hot, covered on a double boiler set up.

Printable Recipe Card

About Oyster Bisque

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

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