Oyster bisque

 
                               Oyster Bisque
 
 Recipe By     : Marriott Hot Shoppes Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      tablespoons   butter -- or oleo
      1/2  cup           flour -- all purpose
    5 1/2  cups          whole milk
      1/2  cup           celery -- 1/4-inch dice
      1/3  cup           onions -- 1/4-inch dice
    2      cups          oysters, canned -- with juice
                         or  fresh, 1/2" dice
                         Salt -- to taste
                         White Pepper -- to taste
      1/3  cup           cream -- or half and half
 
 Preparation:
 1.     Melt 7 tablespoons of butter or oleo margarine in a large
 saucepan 
 over low heat.
 2.     Blend in flour and allow to cook approximately 2 minutes,
 stirring 
 often
 3.     Gradually add 5-1/2 cups of milk to the flour and butter
 mixture.  
 Heat slowly, stirring constantly until mixture thickens.
 4.     Melt the remaining 1 tablespoon of butter in a small saucepan.
 5.     Add the diced celery and onions and saute until tender.
 6      Add the diced oysters and juice and simmer until tender, 
 approximately 5 minutes or until the edges curl, stirring gently.
 7.     Add salt and white pepper to taste.
 8.     Combine the oyster mixture to the thickened milk mixture.
 9.     Stir in cream.
 10.   If soup is not served immediately, hold soup hot, covered on a 
 double boiler set up.
 
 DO NOT BOIL AFTER OYSTERS AND CREAM ARE ADDED.
 
 
 
 
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 NOTES : Published in 1987 for Marriott Corporation  ISBN 0-9619257-0-1