Oyster Bisque

This recipe comes from Fisher’s most well known book, Consider the Oyster, and broadly combines the best parts of several recipes spread across the chapter called “Soup Of The Evening, Beautiful Soup.” She seems to invite this kind of invention, often offering several versions of the same dish with different preparations or varied base ingredients.

Photography By Brian Kelley | March 08, 2016

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 cups whole milk
  • 1 ½ cups heavy cream, divided
  • 1 tablespoon grated onion
  • 1 quart shucked oysters, in their liquor
  • Kosher salt and freshly
  • ground black pepper
  • ½ cup cracker crumbs

Preparation

Melt butter over medium heat in a large saucepan. Whisk in flour, and cook gently for 2-3 minutes. Do not allow to brown. Slowly whisk in milk, then 1 cup cream, then grated onion. Heat through without boiling, and reduce heat to low.

In another saucepan, bring oysters to a simmer in their own liquor, cooking just until their edges curl, 3-5 minutes. Strain. Add oysters to the milk stock and heat gently, stirring often, about five minute. Season to taste.

Whip remaining ½ cup cream. Pour soup into shallow soup plates and garnish with cracker crumbs and a dollop of whipped cream.

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Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 cups whole milk
  • 1 ½ cups heavy cream, divided
  • 1 tablespoon grated onion
  • 1 quart shucked oysters, in their liquor
  • Kosher salt and freshly
  • ground black pepper
  • ½ cup cracker crumbs
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