Modern Oyster Bisque

Ingredients

• 1 pint Fresh oysters, shucked (Reserve oyster liquor)
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 1 stalk Celery stalk, finely chopped
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable stock (Use good quality stock)
• 1 cup Heavy cream
• 2 tablespoons Dry sherry (Optional)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon White pepper (Or to taste)
• 2 tablespoons Fresh parsley, chopped (For garnish)

Instructions

1. 1Shuck the oysters, reserving the oyster liquor. Roughly chop the oysters. Set aside.
2. 2In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and sauté until softened, about 5 minutes.
3. 3Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
4. 4Gradually whisk in the chicken or vegetable stock and oyster liquor, ensuring there are no lumps. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. 5Stir in the chopped oysters and heavy cream. Heat through gently, being careful not to boil. Simmer for 5 minutes.
6. 6Stir in the dry sherry (if using), salt, and white pepper to taste. Garnish with fresh parsley and serve immediately.