Oyster Bisque***(Grwp92A)

* Exported from MasterCook *

OYSTER BISQUE***(GRWP92A)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood
Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Butter
1/2 c Diced onion
1/4 c Diced carrot
1 qt Shucked oysters -- with liquor
4 c Fish stock
1 1/2 c White rice
1 t Salt -- plus salt to taste
2 c Heavy cream
1 x Black fresh ground pepper to
1 x Few dashes tabasco sauce

This is a rich , lovely cream bisque that is
delicately flavored with sauteed vegetables and the
oyster's own liquor. Not that the bisque is Briefly
cooked at the end to preserve the integrity of the
oysters. Whipped cream and Cayenne pepper for garnish
* my sister uses the new White Worchestershire sauce
instead of the tabasco and a shake of New Orleans
seasoning from Paul Pruhomme.( variation) In a cast
iron skillet melt the butter and saute the onion,
celery and carrot 5 to ten minutes. Drain oysters,
reserving the liquor, chop 3 or 4 oysters and set the
remaining oysters aside . Add the chopped oysters to
the skillet and cook 3 to 4 minutes. In a pot, bring
the stock to a boil. Add the rice one tsp of salt and
the contents of the skillet. Reduce the heat and
simmer 40 minutes. Press the soup through a fine
sieve. Return to the pot and place over the heat. Add
the cream and reduced oyster liquid Season with salt,
fresh pepper( Black) and Tabasco or variation. Add the
reserved oysters and heat briefly until the edges of
the oysters begin to curl. Serve bisque in bowls.
Garnish each serving with a dollop of chilled cream
and a sprinkling of cayenne pepper. Annapolitans are
known to add a taste of dry sherry to this. FROM:
BONNIE BRACEY (GRWP92A)



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