Chesapeake Oyster Bisque

Recipe Ingredients

1		Oysters
1		Bay leaves
2		Onions
2		Celery stalks
1/2 cup	99g / 3.5oz	Butter
1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1		Cream
1/4 cup	59ml	Sherry

Recipe Instructions

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 until pale in color.

Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well to prevent lumps from forming. Add remaining stock and heat until 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.

Source:
Craig Claiborne and Trilby's Restaurant of Ocean Springs, MS

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