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OYSTER BISQUE




Source of Recipe


Roberta


List of Ingredients




1/4 CUP BUTTER
6 GARLIC CLOVES, MINCED
2 SHALLOTS, FINELY CHOPPED
3 TABLESPOONS ALL-PURPOSE FLOUR
1 (8 OZ) BOTTLE CLAM JUICE
1/2 CUP DRY SHERRY
1/4 CUP LEMON JUICE
1 TABLESPOON WORCESTERSHIRE SAUCE
1/8 TEASPOON HOT SAUCE
1/4 TEASPOON FRESHLY GROUND PEPPER
1 QUART WHIPPING CREAM
1 (12 OZ) CONTAINER FRESH OYSTERS, DRAINED




Recipe



MELT BUTTER IN A LARGE DUTCH OVEN. ADD GARLIC AND SHALLOT AND SAUTÉ UNTIL TENDER.

ADD FLOUR. COOK 1 MINUTE. ADD CLAM JUICE, SHERRY AND LEMON JUICE. COOK 2 MINUTES OR UNTIL THICKENED.

STIR IN WORCESTERSHIRE SAUCE AND NEXT 3 INGREDIENTS. ADD OYSTERS AND COOK, STIRRING OCCASIONALLY, 10 MINUTES OR UNTIL DONE.

MAKES 9 CUPS