Pacific Oyster Bisque
|Celery tops||4 , washed|
|Parsley sprigs||4 Small|
|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Whole lemon slices||3|
|Canned pacific oysters||24 Ounce (Two 12 Ounce Containers)|
Using a large double boiler or a pan set over boiling water; scald milk with the bay, celery, and parsley.
Meanwhile saute the onion in butter until soft.
Add the lemon slices, salt, pepper, and oysters, including their liquor; cover, and cook until edges of oysters begin to curl, about 10 minutes.
Discard lemon slices.
Remove about half the oysters to a cutting board, chop, and reserve.
Turn remaining oyster-onion mixture into blender container; whirl until smooth; add egg yolks and whirl a few seconds more.
Remove celery, bay, and parsley from the milk and add the blended oyster mixture; stir over slowly simmering water until slightly thickened.
Stir in chopped oysters.
Reduce heat, cover, and keep warm over hot (not boiling) water.