Oyster Bisque

Directions

1. 1
   Cook the rice in the clam juice in a pan until very soft.
2. 2
   Add the butter.
3. 3
   Force the mixture through a fine sieve, or whirl in the blender until smooth.
4. 4
   Finely chop 12 of the oysters (or whirl in the blender or food processor until finely chopped; if you use the blender it will be necessary to add a little of the oyster liquor).
5. 5
   Combine chopped oysters and rice mixture in a pan.
6. 6
   Season to taste with salt and pepper and add the Tabasco.
7. 7
   Stir in the heavy cream.
8. 8
   Heat just to the boiling point.
9. 9
   Add the 6 whole oysters and heat until they just curl at the edges.
10. 10
    Add the cognac and cook 2 minutes.
11. 11
    Ladle the soup into heated cups, putting a whole oyster in each cup.
12. 12
    Garnish with chopped parsley and serve with Melba toast.
13. 13
    VARIATION:
14. 14
    Clam Bisque: Use fresh or canned clams instead of oysters.