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Oyster Bisque

American.Kitchen's picture
  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)

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: 
Side Dish

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1188 Calories from Fat 528

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 378 mg126%

Sodium 3453.4 mg143.9%

Total Carbohydrates 95 g31.6%

Dietary Fiber 2.3 g9.1%

Sugars 47.8 g

Protein 72 g143.6%

Vitamin A 74% Vitamin C 76.4%

Calcium 91.4% Iron 145.6%

*Based on a 2000 Calorie diet

Oyster Bisque Recipe