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Recipe: Oyster Bisque

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This delectable dish is a Creole classic from New Orleans.
Serves 8
4 cups of just-thawed oysters
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 saffron (or turmeric powder) 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.
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