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Oyster Bisque

This freezes well.
1 small    Carrot, diced  
½ small    Onion  
1 small    Celery stalk, chopped  
1 sprig    Parsley, chopped  
2 Tbs    Butter, melted  
1½ pints    Oysters  
½ cup    Sauterne (or Rhine Wine)  
1 cup    Soft bread crumbs (crumbled) French or Italian bread is best  
2 cups    Chicken Broth  
1 cup    Milk  
1½ cups    Heavy Cream (Or use 1 pint half and half and skip the milk!)  
1 Saute carrot, onion, celery and parsley in butter until shiny (3 to 4 minutes).
2 Drain 1 pint oysters (save liquid). Chop oysters fine: add to vegetables. Stir over low heat 3 minutes.
3 Stir in sauterne and continue to simmer 3 minutes more.
4 Soak bread crumbs in oyster liquid. Spoon into vegetable-oyster mixture. Add chicken broth, milk and cream. Heat but do not boil.
5 While bisque is heating, saute remaining oysters in small amount of butter until edges ruffle. Combine with bisque.
6 Pour into heated tureen or individual bowls.
Servings: 8
 Recipe Source

Author: Grandma Chum (Virginia Carpenter-Winsryg)