Tomato Oyster Bisque, Tureen-Style

"Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
Ready In:
30mins
Serves:
Units:

ingredients

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 pint oyster, with their liquor
  • 14 teaspoon celery salt
  • 1 egg, separated
  • 34 cup condensed tomato soup, undiluted

directions

  • Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
  • Melt butter in saucepan, add flour and blend.
  • Add milk radually, stirring constantly.
  • Stir until very smooth; add salt and pepper.
  • Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
  • When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
  • Add the oyster mixture and oysters to the sauce in saucepan.
  • After the oysters are added, the mixture should not be permitted to boil.
  • Stir in the tomato soup, which has been heated.
  • Pour soup over the whipped egg white, mixing carefully.
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RECIPE MADE WITH LOVE BY

@Molly53
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  1. Molly53
    Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
     
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