*  Exported from  MasterCook  *
 
                         OYSTER BISQUE***(GRWP92A)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Seafood
                 Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Butter
      1/2   c            Diced onion
      1/4   c            Diced carrot
    1       qt           Shucked oysters -- with liquor
    4       c            Fish stock
    1 1/2   c            White rice
    1       t            Salt -- plus salt to taste
    2       c            Heavy cream
    1       x            Black fresh ground pepper to
    1       x            Few dashes tabasco sauce
 
   This is a rich , lovely cream bisque that is
   delicately flavored with sauteed vegetables and the
   oyster’s own liquor. Not that the bisque is Briefly
   cooked at the end to preserve the integrity of the
   oysters. Whipped cream and Cayenne pepper for garnish
   * my sister uses the new White Worchestershire sauce
   instead of the tabasco and a shake of New Orleans
   seasoning from Paul Pruhomme.( variation) In a cast
   iron skillet melt the butter and saute the onion,
   celery and carrot 5 to ten minutes. Drain oysters,
   reserving the liquor, chop 3 or 4 oysters and set the
   remaining oysters aside . Add the chopped oysters to
   the skillet and cook 3 to 4 minutes. In a pot, bring
   the stock to a boil. Add the rice one tsp of salt and
   the contents of the skillet. Reduce the heat and
   simmer 40 minutes. Press the soup through a fine
   sieve. Return to the pot and place over the heat. Add
   the cream and reduced oyster liquid Season with salt,
   fresh pepper ( Black) and Tabasco or variation. Add the
   reserved oysters and heat briefly until the edges of
   the oysters begin to curl. Serve bisque in bowls.
   Garnish each serving with a dollop of chilled cream
   and a sprinkling of cayenne pepper. Annapolitans are
   known to add a taste of dry sherry to this. FROM:
     BONNIE BRACEY   (GRWP92A)
  
 
 
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