Oyster Bisque Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
Main IngredientInterest Group

Ingredients

 Oysters1 Pint
 Milk3 Cup (48 tbs)
 Bay leaf1
 Garlic salt1 Teaspoon
 Worcestershire sauce2 Teaspoon
 Nutmeg1 Dash
 Butter2 Tablespoon
 Instant mashed potato granules1⁄4 Cup (4 tbs)
 Tomato soup1 Can (10 oz)

Nutrition Facts

Serving size: Complete recipe

Calories 1188 Calories from Fat 528

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 378 mg

Sodium 3453.4 mg143.9%

Total Carbohydrates 95 g31.6%

Dietary Fiber 2.3 g9.1%

Sugars 47.8 g

Protein 72 g143.6%

Vitamin A 74% Vitamin C 76.4%

Calcium 91.4% Iron 145.6%

*Based on a 2000 Calorie diet

Directions

Pour oysters and liquor in heavy saucepan; cook slowly until edges begin to curl.
Drain and chop oys- ters.
Scald milk in kettle; add seasonings and butter.
Stir in potato granules.
Add small amount of milk mixture to slightly beaten egg yolk; combine with remaining milk mixture.
Stir in tomato soup; blend well.
Add chopped oysters; return to low heat.
Beat egg white until stiff; fold into bisque.
Garnish with parsley flakes or paprika; serve immediately.
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