Plentiful Passover Practices

Apr 13, 2011

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste

Melt butter in a heavy 4-quart saucepan. Add celery and saute until translucent. Sprinkle the flour on top and cook stirring continuously for about 5 minutes until the flour begins to smell toasty. Add all the reserved oyster liquor whisking all together. Add thyme and bay and bring mixture to a boil then reduce to a simmer and cook covered for 25 minutes. Ten minutes before serving add finely sliced green onions. Five minutes before serving add oysters and potatoes. Cook slowly until oysters just curl at the edges, Add cream and heat through. ONCE CREAM IS ADDED - DO NOT BOIL or bisque will curdle. Add salt, pepper and hot sauce as needed.

**If you cannot buy oyster liquor from your seafood purveyor, you can soak the shucked oysters in cold water for 10 minutes then drain the oysters and use the soaking liquid or puree a couple of the oysters in the food processor or blender in cold tap water instead.

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