Oyster Bisque

14 ingredients
1 steps

Ingredients

  • Ingredients
  • 2 (8-ounce) containers standard oysters, undrained
  • 1 (8-ounce) bottle clam juice
  • 1 tablespoon hot water
  • 1/4 teaspoon saffron threads, crushed
  • 1 teaspoon butter
  • 1 cup coarsely chopped red onion
  • 1 cup coarsely chopped celery
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground coriander seeds
  • 3 cups 2% reduced-fat milk
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

Directions

  1. 1
    {"0":"Preparation","1":"Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.","3":"Combine water and saffron in small bowl; set aside.","5":"Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.","7":"Nutritional Information","8":"Calories:","9":"153 (30% from fat)","10":"Fat:","11":"5.1g (sat 2.4g,mono 1.1g,poly 0.7g)","12":"Protein:","13":"10.6g","14":"Carbohydrate:","15":"16.2g","16":"Fiber:","17":"1.2g","18":"Cholesterol:","19":"53mg","20":"Iron:","21":"5.7mg","22":"Sodium:","23":"313mg","24":"Calcium:","25":"205mg","26":"Cooking Light, DECEMBER 2001"}

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