This delectable dish is a Creole classic from New Orleans.
Serves 8
3 cups fish, chicken, or vegetable stock
3 stalks finely chopped celery
1 stick butter
1/2 cup flour
2 Tbsp thyme
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups medium cream (or half-and-half)
1 tsp saffron or turmeric powder
Salt, pepper, and/or hot sauce (e.g., Tabasco) to taste
- Poach oysters. Drain, reserving the liquid and chop the oysters coarsely.
- Melt butter, add flour and cook until blonde roux stage. Add celery and sauté until translucent. Add all the stock, whisking all together. Add thyme and bring mixture to a boil.
- After boiling for 3 minutes, reduce to a simmer and cook covered for 25 minutes.
- 10 minutes before serving, add finely sliced green onions and chopped oysters.
- After 4 minutes, reduce heat to lowest setting for 1 minute, add the cream and the saffron (or turmeric powder) and cook for 4 minutes. (Do NOT allow the bisque to boil after adding the cream.) Serve hot with French bread.
