MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chesapeake Oyster Bisque
Categories: Shellfish, Soups, Wine, Dairy
Yield: 24 Servings

1 qt Oysters; shucked
1 Bay leaves
2 lg Onions
2 Ribs celery
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

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 quart.

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, saute remaining onion and celery; cook for about
5 minutes or till 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
till hot and thickened (about 10-15 minutes).

Add oysters and cream. Heat about 5 minutes more. Add the
sherry and ladle into serving bowls and garnish with
chopped parsley.

From: http://www.recipesource.com

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