Chesapeake Oyster Bisque
Submitted by denisekayt
A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.
YIELD
24 servingsPREP
30 minCOOK
90 minREADY
2 hrsIf you’ve ever sat in a waterfront restaurant on the Chesapeake Bay and wondered how they make that silky oyster bisque, well, here you go.
A quart of oysters gets drained and their precious liquor simmered into a bay leaf-scented stock for a full hour. That stock becomes the backbone of a butter-and-flour roux thickened with sauteed onions and celery.
The oysters go back in with a pint of cream, and a generous splash of dry sherry ties the whole bowl together with warmth and depth.
This batch serves 24, so it’s built for holiday dinners, cocktail parties, or any occasion that calls for something undeniably luxurious.
Chef Tips
- Simmer the oyster stock uncovered so it reduces and concentrates; covering it dilutes the flavor
- Strain the stock carefully to catch any grit or shell fragments
- Add the cream and oysters last and keep the heat gentle; boiling toughens oysters and curdles cream
- A little extra sherry at the table never hurt anybody
Ingredients
Directions
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, sauté 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.
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