Creole Oyster Bisque

(Courtesy of Poppy Tooker)

Oyster Bisque is a creole classic. Try this deliciously rich version from native New Orleanian, Poppy Tooker.  

INGREDIENTS:

1 qt. oysters and their juice

3 stalks finely chopped celery

1 stick butter

½ cup flour

2 T thyme

3 medium Idaho potatoes, peeled, cubed and blanched

1 bunch thinly sliced green onions

2 cups heavy cream (or ½ & ½)

salt, pepper, hot sauce to taste

DIRECTIONS:

Poach oysters in their own liquid.  Drain, reserving the liquid and coarsely chop oysters.  Melt butter, add flour and cook until blonde roux stage.  Add celery and saute til translucent. Add all the reserve oyster liquid available (up to 3 cups), 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. Ten minutes before serving add finely sliced green onions and the chopped oysters, reducing heat to lowest setting.  Five minutes before serving add cream.  ONCE CREAM IS ADDED - DO NOT BOIL!!!

Serves 8

Bon Appetit!

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