Oyster Bisque Recipe
Ingredients:
- 1 dozen (1 pint) shucked large raw oysters, 1 cup liquor reserved
- 4 cups milk
- 1 thick onion slice
- 2 celery stalks, cut into pieces
- 1 parsley sprig
- 1 bay leaf
- 4 tablespoons melted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon Tabasco pepper sauce
- Chopped chives
How to cook Oyster Bisque:
- Dice the oysters and put them in a saucepan with the reserved liquor, over medium-low heat, slowly bring the oysters to a boil; remove from the heat.
- Scald the milk with the onion, celery, parsley, and bay leaf, then strain out the seasonings. In a large saucepan, blend the butter with the flour, salt, and Tabasco sauce.
- Slowly stir in the milk, and stir over low heat until thickened.
- Add the oysters and their liquor, and stir for 1 minute, until heated through.
- Pour the Oyster Bisque into serving bowls and sprinkle with chives.
Note:
The Oyster Bisque recipe easy to prepare and so good!
Comments:
Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of pureed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.
This recipe for Oyster Bisque serves/makes: 4
The Oyster Bisque recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.Main Ingredient: Oysters
Preparation Method: Soup/Stew
Cuisine: Cajun