6-8 servings

Oyster Bisque


1 dozen (1 pint) large raw oysters
1 cup oyster liquid
3 cups milk
1 cup heavy cream
1 onion, chopped
2 stalks celery, chopped
½ teaspoon Tabasco
Chopped chives
1 spring parsley, chopped
1 bay leaf
1/3 cup melted butter
1/3 cup flour
1 ¾ teaspoon salt


Drain oysters; reserve 1 cup liquid. Dice oysters into saucepan and add liquid. Slowly bring oysters to boiling point; remove.

Scald milk and cream with onion, celery, parsley, and bay leaf. Remove seasonings.

Into large saucepan blend butter with flour, salt and Tabasco. Slowly stir in scalded milk. Stir over low heat until thickened. Add oysters and cooking liquid.

Pour into serving dishes and sprinkle with chopped chives.