Canadian Oyster Bisque

"Yummy first course for a dinner party. We traditionally serve this on Christmas eve."
 
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Ready In:
55mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Drain oysters and reserve the juice.
  • Examine oysters and pick out any bits of shell.
  • Return oysters to the juice and heat just until the edges curl.
  • Drain the juice into a saucepan.
  • Chop coarsely and set aside.
  • Add the next 5 ingredients to the saucepan and simmer 15-20 minutes until the veggies are softened.
  • Strain the mixture into the top part of a double boiler, pressing most of the veg mixture through strainer.
  • Add the wine to the mixture and heat to a boil.
  • Cream the butter and flour together to make a roux and whisk into the broth.
  • Cook until smooth and thickened.
  • Add oysters, cream and seasonings.
  • Just before serving add sherry and parsley.

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