Oyster Bisque

Name: Oyster Bisque
Ingredients: 2 dozen small oysters; 1 quart seafood stock (such as Kitchen Basics); 1 3/4 cups diced peeled red potato; 1 cup diced peeled parsnip; 1 cup chopped leek, white part only; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup half-and-half; 2 tablespoons coarsely chopped fresh chives

9 ingredients

3 steps

Ingredients

2 dozen small oysters
1 quart seafood stock (such as Kitchen Basics)
1 3/4 cups diced peeled red potato
1 cup diced peeled parsnip
1 cup chopped leek, white part only
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup half-and-half
2 tablespoons coarsely chopped fresh chives

Directions

1

Shuck oysters, reserving oyster liquid. Strain oyster liquid through a sieve over a large saucepan. Pick over oysters to remove any bits of shell. Chill oysters.
2

Add stock and next 5 ingredients (through pepper) to oyster liquid; bring to a simmer. Cover and simmer 20 minutes or until vegetables are tender. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
3

Return pureed soup to saucepan; bring to a simmer. Stir in half-and-half and oysters; simmer 2 minutes or until oyster edges curl; stir in chives.