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Oyster Bisque
Ingredients:
1 doz. oysters, drained and chopped
4 c. milk
1 onion, sliced
2 stalks celery, cut up
1 sprig parsley
1 small bay leaf
6 Tbs. butter
1/3 c. flour
1 3/4 tsp. salt
1/8 tsp. pepper
1 doz. oysters, drained and chopped
4 c. milk
1 onion, sliced
2 stalks celery, cut up
1 sprig parsley
1 small bay leaf
6 Tbs. butter
1/3 c. flour
1 3/4 tsp. salt
1/8 tsp. pepper
Directions:
In a small saucepan, slowly bring oysters to a boil. remove from heat.Scald milk with onion, celery, parsley and bay leaf. In a large double boiler, blend butter with flour, salt and pepper. Slowly add scalded milk and stir until thickened. Add oysters. This soup is nice with croutons or toast sticks. May be made ahead of time and refrigerated.
Makes 4 Servings
In a small saucepan, slowly bring oysters to a boil. remove from heat.Scald milk with onion, celery, parsley and bay leaf. In a large double boiler, blend butter with flour, salt and pepper. Slowly add scalded milk and stir until thickened. Add oysters. This soup is nice with croutons or toast sticks. May be made ahead of time and refrigerated.
Makes 4 Servings
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