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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another local favorite...our family has made this for years. I don't know who first had the recipe, but it has been handed down over the years. This is nice to serve for New Year's Eve when you have a dinner party. It will be well received. I hope this bisque will bring you as much pleasure as it does us! Ingredients:
2 dozen oysters |
1 pinch salt |
black pepper |
1/2 cup water |
1 stalk celery & leaves, chopped |
2 large garlic cloves, minced |
1/4 cup diced carrot |
3 cups table cream, warmed |
1 cup whipping cream, whipped (very cold) |
worcestershire sauce, to taste |
16 small cubes butter (frozen) |
fresh parsley, chopped (for garnish) |
Directions:
1. In soup pot, saute celery, onions, garlic cloves, and carrots in small amount of unsalted butter for 5 minutes.
2. Meanwhile, in a small saucepan, bring oysters, pinch of salt, pepper, and 1/2 cup water to a boil. Remove any scum that forms on top. Now add oysters with water to the sauteed vegetables. Stir to blend together.
3. Pour in the warmed cream and bring JUST to a boil. Add the whipped cream slowly. Add Worcester Sauce to taste. Stir to blend.
4. Put in serving bowls. Add a couple of frozen butter cubes to each bowl. Stir and garnish with fresh chopped parsley.
5. Serve with small crisp crackers of your choice.
6. Enjoy!
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