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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

CHESAPEAKE OYSTER BISQUE

Date Added: September 12, 2009

Ingredients:

1 Quart Oyster chopped
1 Unit Bay Leaf finely chopped
2 Unit Onions diced
2 Unit Stalks Of Celery - chopped
1/2 Cup Butter (1/4 stick) cut into 6 pieces
1/4 Cup Flour A/P
1/2 Teaspoon Salt (generous)
1/4 Teaspoon White Pepper freshly ground
1 Pint Cream thin
1/4 Cup Dry Sherry or vermouth dry
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Directions:

1. Slice onions.

2. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired.

3. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered.

4. Remove from heat; allow to cool for about 1 hour, strain, and set aside.

5. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color.

6. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well to prevent lumps from forming.

7. Add remaining stock and heat till hot and thickened (about 10-15 minutes).

8. Add oysters and cream. Heat about 5 minutes more.

9. Add sherry and ladle into serving bowls and garnish with chopped parsley.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Sulfites, Alcohol, Celery, Onion allergies.
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