"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Oyster Bisque Recipe

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This recipe for Oyster Bisque, by , is from The Hance Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Hance
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 dozen small oysters
2 cups water
4 tbsp butter
4 shallots sliced
1/2 tsp ground pepper
1/8 tsp nutmeg (fresh grated is possible)
1/2 cup sherry or Madeira
3 cups heavy cream
1/4 cup fresh chopped parsley

Directions:
Directions:
If oysters are fresh in the shell: bring 2 cups water to a full rolling boil. Put the oysters in the water for 8-10 mins. Save the cooking water, remove oysters and cool. Remove the oysters from the shell and put in blender. Add the liquid from the pot that the oysters were steamed in and blend until a fairly smooth puree.
Put butter in a heavy soup pot over med high heat and add shallots. Saute shallots, add pepper nutmeg and sherry. Cook until the sherry has evaporated. Add 2 1/2 cups of the cream and bring mixture to a full boil - stir to prevent for boiling over. Stir the oyster puree into the cream mixture and reduce heat to a simmer. Serve with a dollop of the remaining cream whipped and parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Christmas 2008 recipe from Steve. Don't forget the crackers!

 

 

 

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