Subj : 10/19 Seafood Bisque - 4
To   : All
From : Dave Drum
Date : Thu Oct 19 2023 14:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chesapeake Oyster Bisque
 Categories: Shellfish, Soups, Wine, Dairy
      Yield: 24 Servings
 
      1 qt Oysters; shucked
      1    Bay leaves
      2 lg Onions
      2    Ribs celery
    1/2 c  Butter
    1/4 c  Flour
    1/2 ts Salt
    1/4 ts White pepper
      1 pt Cream
    1/4 c  Sherry
 
  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 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 till 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
  till hot and thickened (about 10-15 minutes).
  
  Add oysters and cream. Heat about 5 minutes more. Add the
  sherry and ladle into serving bowls and garnish with
  chopped parsley.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The truth will out eventually.
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