2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
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TERRY'S OYSTER BISQUE
 
  • This is a twist on a basic oyster stew that has a big hearty flavor and is full of oysters!

Ingredients
  • 1 stick butter
  • 1 cup onions, finely chopped
  • 1 cup celery, finely chopped
  • 2 tablespoons fresh garlic, finely chopped
  • 1 quart (2 pounds) shucked oysters
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1/4 teaspoon fresh grated nutmeg
  • 2 tablespoons worcestershire
  • 2 cups heavy cream
  • 4 cups milk

Directions
  • Melt 4 tablespoons butter in a Dutch oven, add onions, celery, and garlic. Saute over low heat about 10 minutes, add shucked oysters with their juice. Simmer about 6 minutes until curled. Place colander over bowl, drain oysters, reserve liquid.
  • In same Dutch oven, melt remaining 4 tablespoons butter, add flour to make roux, cook about 2 minutes. Add reserved oyster liquid, wine, and nutmeg, stir over medium heat until thickened. Add milk, cream, and worcestershire. Bring to a gentle boil, taste and adjust seasoning if needed.
  • While soup comes to a boil, mash reserved oysters, add them to broth and simmer for 3 to 5 minutes.
  • Serves 10 to 12 people. Enjoy!

 

Dirk's Fish and Gourmet Shop © 2004