Oyster Bisque
Submitted by toomuchslack
Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis bisque walks a fine line between thick and creamy, with oysters cooked just long enough to turn tender without going rubbery.
The secret is keeping it hot on a double boiler after you add the cream and oysters so it never reaches a boil.
Sautéing the celery and onions first in butter builds a savory base that keeps the soup from tasting flat.
Kitchen Tips
- Whisk the flour into the butter and cook it for 2 full minutes to get rid of that raw flour taste
- Add the milk gradually while stirring constantly or you’ll end up with lumps
- Don’t skip the double boiler step; direct heat will curdle the cream and toughen the oysters
Ingredients
Directions
Melt 7 tablespoons of butter or oleo margarine in a large saucepan over low heat.
Blend in flour and allow to cook approximately 2 minutes, Gradually add 5½ cups of milk to the flour and butter mixture. Heat slowly, stirring constantly until mixture thickens. Melt the remaining 1 tablespoon of butter in a small saucepan. Add the diced celery and onions and sauté until tender. Add the diced oysters and juice and simmer until tender, approximately 5 minutes or until the edges curl, stirring gently. Add salt and white pepper to taste. Combine the oyster mixture to the thickened milk mixture. Stir in cream. If soup is not served immediately, hold soup hot, covered on a double boiler set up. Do not boil after oysters and cream have been added.
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