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Oyster Bisque

American.Kitchen's picture
Ingredients
  Fresh oysters 1 Pint
  Milk 3 Cup (48 tbs)
  Bay leaf 1
  Garlic salt 1 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Nutmeg 1 Dash
  Butter 2 Tablespoon
  Instant mashed potato granules 1⁄4 Cup (4 tbs)
  Tomato soup 1 Can (10 oz)
Directions

Pour oysters and liquor in heavy saucepan; cook slowly until edges begin to curl.
Drain and chop oysters.
Scald milk in kettle; add seasonings and butter.
Stir in potato granules.
Add small amount of milk mixture to slightly beaten egg yolk; combine with remaining milk mixture.
Stir in tomato soup; blend well.
Add chopped oysters; return to low heat.
Beat egg white until stiff; fold into bisque.
Garnish with parsley flakes or paprika; serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending

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