Pat's oyster bisque

Yield: 4 -8

Measure Ingredient
¼ cup BUTTER
½ cup Sliced celery
¼ \N Chopped onion
2 \N Cloves garlic; minced
2 cups Oysters; drained (high-quality canned will do)
2 cups Whole milk
½ cup Heavy cream
½ teaspoon Salt
¼ teaspoon Pepper
\N \N Freshly-snipped parsley; or a little dried (crushed in fingers)
½ cup Dry sherry

In a large saucepan, saute the celery, onion, and garlic in the butter, for about 5 minutes. Stir in the drained oysters, the milk, the cream, the salt and pepper - heat just until small bubbles appear around the ediges (DO NOT ALLOW TO BOIL, OR IT WILL SEPARATE). Stir in a bit of parsley (really just for color - don't add too much!) and sherry. Serve immediately.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Oct 23, 1997

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