This oyster soup bursts with the heady flavours of the sea. Rather than heavy cream, this recipe uses milk and flour to add body and the mellow sweetness needed to balance the oysters. You can also use pureed cooked rice to achieve the same result.

Oyster Bisque

This is one of my favourites bisques. It is so full of colour, flavour and aroma.

4.70 from 26 votes

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Course: Soup

Cuisine: French

Keyword: Seafood, Soup

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 424kcal

Ingredients

2 cups oysters 500 ml, raw, see note
4 cups milk 1 L
1 cup onion 250 ml, chopped
1 cup celery 250 ml, chopped
1/4 cup parsley 60 ml, chopped
1 whole bay leaf laurel
4 tbsp butter 60 ml
4 tbsp flour 60 ml
Cayenne pepper to taste
chives chopped
ground black pepper to taste
salt to taste

Instructions

Chop the oysters into small pieces and combine them with the liquor in a small saucepan.
Bring to a boil over moderate heat and remove from the flame.
Set aside.
Combine the milk, onion, celery, parsley, and bay leaf in another sauce pan and bring to a boil over high heat.
Reduce the heat and simmer for 5 minutes, then strain and reserve the liquid.
In a large saucepan melt the butter over moderate heat, then stir in the flour, salt, pepper, and cayenne, forming a roux.
Add the reserved milk and stir over moderate heat until the mixture boils and thickens slightly.
Add the oysters and the liquor and heat, stirring, for 2 or 3 minutes, until the oysters are heated through.
Pour into serving bowls and garnish with chives.