Chesapeake Oyster Bisque

Recipe Ingredients

1		Oysters
1		Bay leaves
2		Onions - sliced, divided
2		Celery stalks - diced, divided
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	Freshly-ground white pepper
1		Cream
1/4 cup	59ml	Sherry
		Chopped fresh parsley - for garnish

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 quart.

In stock pot, combine bay leaf, one onion, and one celery stalk 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 to 15 minutes).

Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.

This recipe yields 24 servings.

Source:
Undocumented, but from the WWW

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