Oyster Bisque
Oyster Bisque
Ingredients
- 60 oysters
- 3 quarts fish stock
- 8 ounces onion, diced
- 4 ounces butter
- 12 ounces converted long-grain rice
- 1 1/2 pints heavy cream, heated
- Carolina Cooker Hot Sauce, to taste
- Worchester sauce, to taste
- 1/2 teaspoon salt
- 2 tablespoons parsley, chopped
Directions
- Place oysters in a pot with the stock. Steam until they open. Immediately strain broth.
- Remove oyster meat from shell. Reserve broth. Sauté onions in butter.
- Add rice and oyster broth. Simmer until rice is soft. Puree soup.
- Chop half the oysters. Add to soup. Reserve remaining oysters for garnish.
- Add heavy cream. Adjust consistency. Season to taste with Carolina Cooker hot sauce, Worcestershire sauce, and salt.