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Oyster Bisque
Recipe By : Marriott Hot Shoppes Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 tablespoons butter -- or oleo
1/2 cup flour -- all purpose
5 1/2 cups whole milk
1/2 cup celery -- 1/4-inch dice
1/3 cup onions -- 1/4-inch dice
2 cups oysters, canned -- with juice
or fresh, 1/2" dice
Salt -- to taste
White Pepper -- to taste
1/3 cup cream -- or half and half
Preparation:
1. Melt 7 tablespoons of butter or oleo margarine in a large
saucepan
over low heat.
2. Blend in flour and allow to cook approximately 2 minutes,
stirring
often
3. Gradually add 5-1/2 cups of milk to the flour and butter
mixture.
Heat slowly, stirring constantly until mixture thickens.
4. Melt the remaining 1 tablespoon of butter in a small saucepan.
5. Add the diced celery and onions and saute until tender.
6 Add the diced oysters and juice and simmer until tender,
approximately 5 minutes or until the edges curl, stirring gently.
7. Add salt and white pepper to taste.
8. Combine the oyster mixture to the thickened milk mixture.
9. Stir in cream.
10. If soup is not served immediately, hold soup hot, covered on a
double boiler set up.
DO NOT BOIL AFTER OYSTERS AND CREAM ARE ADDED.
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NOTES : Published in 1987 for Marriott Corporation ISBN 0-9619257-0-1
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