Chesapeake oyster bisque
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Oysters |
| 1 | Bay leaves | |
| 2 | Onions | |
| 2 | Celery stalks | |
| ½ | cup | Butter |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 1 | pint | Cream |
| ¼ | cup | Sherry |
Directions
Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well tp prevent lumps from forming. Add remaining stock and heat till hot and thickened (about 10-15 minutes). Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.