Chesapeake Oyster Bisque

Course : Seafoods
Serves: 24
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1 quart oysters
1 pieces bay leaves
2 medium Onions
2 medium celery stalks
1/2 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pint cream
1/4 cup sherry

Preparation / Directions:

Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. 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. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, sauté remaining onion and celery; cook for about 5 minutes or until pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well to prevent lumps from forming. Add remaining stock and heat until hot and thickened (about 10-15 minutes) Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.

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