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Oyster Bisque




Source of Recipe


Daily Recipe


List of Ingredients




2 cups shucked raw oyster with liquor reserved
4 cups milk
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1/4 cup chopped parsley
1 bay leaf
4 Tbsp butter
4 Tbsp flour
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Chopped fresh chives or parsley for garnish

Recipe



Chop the oysters into small pieces and combine them with the liquor in
a small saucepan. Bring to a boil over moderate heat and remove from
the flame. Set aside. Combine the milk, onion, celery, parsley, and
bay leaf in another sauce pan and bring to a boil over high heat.
Reduce the heat and simmer for 5 minutes, then strain and reserve the
liquid. In a large saucepan melt the butter over moderate heat, then
stir in the flour, salt, pepper, and cayenne, forming a roux. Add the
reserved milk and stir over moderate heat until the mixture boils and
thickens slightly. Add the oysters and the liquor and heat, stirring,
for 2 or 3 minutes, until the oysters are heated through. Pour into
serving bowls and garnish with chives or parsley. Serves 4 to 6.