Terry's Oyster Bisque

Ingredients

  • 1 stick unsalted 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 good white wine

  • 1/4 teaspoon fresh grated nutmeg

  • 2 tablespoons worcestershire sauce

  • 2 cups heavy cream

  • 4 cups milk

Directions

  • Melt 4 tablespoons butter in dutch oven, add onions, celery, 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. !n same dutch over, melt remaining 4 tablespoon 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 3 to 5 minutes.

  • Serves 10 to 12 people. Enjoy!


SOUPSDirk FucikSoups and Stews, Oysters