*  Exported from  MasterCook  *
 
                          CHESAPEAKE OYSTER BISQUE
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Oysters
    1                    Bay leaves
    2                    Onions
    2                    Celery stalks
      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 qt. 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 tp 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 sherry and ladle
   into serving bowls and garnish with chopped parsley.
  
 
 
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