Oyster Bisque

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Ingredients:
11
Yields:
1 batch
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ingredients

  • 12 cup butter
  • 1 cup celery, minced
  • 14 cup shallot, minced
  • 1 quart oyster, liquid from, strained
  • 5 cups milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1 cup milk, simmering
  • 1 quart oyster, shucked
  • to taste salt and pepper
  • to taste paprika
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directions

  • Melt butter in a heavy kettle. Add the celery and shallots.
  • Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
  • Bring the mixture to a simmer.
  • (Do not boil.) Beat the egg yolks lightly in a small bowl.
  • Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
  • Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
  • Do not let the bisque come to a boil.
  • Transfer to a heated soup tureen and sprinkle with the paprika.

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