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Oyster Bisque

chef.tim.lee's picture
Ingredients
  Carrot 1 Small, diced
  Onion 1⁄2 Small, chopped
  Celery stalk 1 Small, chopped
  Parsley sprigs 1 , chopped
  Butter 2 Tablespoon
  Oysters 1 1⁄2 Pint
  Sauterne/Any white wine 1⁄2 Cup (8 tbs) (Taylor New York State)
  Soft bread crumbs 1 Cup (16 tbs), crumbled
  Chicken broth 2 Cup (32 tbs)
  Cream milk 1 Cup (16 tbs) (Whole)
  Light cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Freshly grated nutmeg 1 Pinch
  Worcestershire sauce 1 Tablespoon
  Paprika 1 Pinch
  Fresh parsley leaves 1 Tablespoon, chopped (for garnish)
Directions

GETTING READY
1. Drain the oysters and reserve the liquid.
2. Chop the oysters.
3. Soak the bread crumbs in milk, broth and reserved oyster liquid.

MAKING
4. In a large soup pot, melt the butter
5. Sauté the vegetables until limp.
6. Add the chopped oysters and sauté with the vegetables for another 3 minutes.
7. Add the soaked breadcrumbs with liquid to the pan and stir well.
8. Bring to a boil, stirring.
9. Reduce heat and stir in the cream, seasonings, and Worcestershire sauce.
10. Simmer, stirring occasionally unit oysters are cooked and soup is thick.

SERVING
11. Ladle into soup bowls.
12. Garnish with sprinkle of paprika and chopped parsley.
13. Serve with crust bread or crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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