Oyster Bisque

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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1136Calories from Fat 399

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 25 g125%

Trans Fat 0 g

Cholesterol

Sodium 1678 mg69.92%

Total Carbohydrates 131 g43.7%

Dietary Fiber 2 g8%

Sugars 47 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet