Oyster Bisque Recipe
Ingredients
| Carrot | 1 Small, diced | |
| Onion | 1/2 Small, chopped | |
| Stalk celery | 1 Small, chopped | |
| Parsley sprigs | 1 , chopped | |
| Butter | 2 Tablespoon | |
| Oysters | 1 1/2 Pint | |
| TAYLOR New York State Sauterne - 1/2 cup (or any white wine) | ||
| Soft bread crumbs | 1 Cup (16 tbs), crumbled | |
| Chicken broth | 2 Cup (16 tbs) | |
| Milk cream | 1 Cup (16 tbs) | |
| Light cream | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Freshly grated nutmeg - a pinch | ||
| Worcestershire sauce | 1 Tablespoon | |
| Paprika - a pinch | ||
| Fresh parsley leaves - chopped, for garnish | ||
Directions
GETTING READY
1. Drain the oysters and reserve the liquid.
2. Chop the oysters.
3. Soak the bread crumbs in milk, broth and reserved oyster liquid.
MAKING
4. In a large soup pot, melt the butter
5. Sauté the vegetables until limp.
6. Add the chopped oysters and sauté with the vegetables for another 3 minutes.
7. Add the soaked breadcrumbs with liquid to the pan and stir well.
8. Bring to a boil, stirring.
9. Reduce heat and stir in the cream, seasonings, and Worcestershire sauce.
10. Simmer, stirring occasionally unit oysters are cooked and soup is thick.
SERVING
11. Ladle into soup bowls.
12. Garnish with sprinkle of paprika and chopped parsley.
13. Serve with crust bread or crackers.
1. Drain the oysters and reserve the liquid.
2. Chop the oysters.
3. Soak the bread crumbs in milk, broth and reserved oyster liquid.
MAKING
4. In a large soup pot, melt the butter
5. Sauté the vegetables until limp.
6. Add the chopped oysters and sauté with the vegetables for another 3 minutes.
7. Add the soaked breadcrumbs with liquid to the pan and stir well.
8. Bring to a boil, stirring.
9. Reduce heat and stir in the cream, seasonings, and Worcestershire sauce.
10. Simmer, stirring occasionally unit oysters are cooked and soup is thick.
SERVING
11. Ladle into soup bowls.
12. Garnish with sprinkle of paprika and chopped parsley.
13. Serve with crust bread or crackers.
Chef
