• 10/19 Seafood Bisque - 1

    From Dave Drum@1:3634/12 to All on Sun Oct 17 19:15:00 2021
    October 19: National Seafood Bisque Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chesapeake Oyster Bisque
    Categories: Shellfish, Soups, Wine, Dairy
    Yield: 24 Servings

    1 qt Oysters; shucked
    1 Bay leaves
    2 lg Onions
    2 Ribs celery
    1/2 c Butter
    1/4 c Flour
    1/2 ts Salt
    1/4 ts White pepper
    1 pt Cream
    1/4 c Sherry

    Slice onions. Dice celery. Drain oysters and save liquid.
    Oysters may be chopped or left whole as desired. Add water
    to oyster liquid to make 1 quart.

    In stock pot, combine bay leaf, one onion, and bay leaf and
    simmer for about 1 hour uncovered. Remove from heat; allow
    to cool for about 1 hour, strain, and set aside.

    In butter, saute remaining onion and celery; cook for about
    5 minutes or till pale in color. Add flour and stir well,
    but DO NOT BROWN. Add some strained oyster stock: stir well
    to prevent lumps from forming. Add remaining stock and heat
    till hot and thickened (about 10-15 minutes).

    Add oysters and cream. Heat about 5 minutes more. Add the
    sherry and ladle into serving bowls and garnish with
    chopped parsley.

    From: http://www.recipesource.com

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