Prep 45 mins
Cook 20 mins
This bisque has apparently been served for many generation in Charleston. I aquired it from an old recipe book from Charleston. It contains all recipes that plantationers ate. You could probably switch to Shrimp Bisque by adding shrimp instead of oysters and making a little shrimp stock instead of the oyster liquor.
- 2 quarts oysters
- 1 small onion, thinly sliced
- 2 small garlic cloves
- 1 1⁄2 cups oyster liquor
- 1⁄4 cup butter (unsalted)
- 2 1⁄2 cups light cream
- salt and pepper
- Drain the oysters; cook till the edges curl.
- Mince and mash through a strainer.
- Add oyster liquor to the puree.
- Mince the garlic.
- In a small skillet, fry the onions and garlic in butter until transparent but not brown.
- Add to a medium sized pot.
- Add the cream, oyster puree and liquor.
- Heat together with seasoning, but do not boil.