Oyster Bisque
A dish made with oysters and white stock iii.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 quart oysters
- 2 cups White Stock III
- 1½ cups stale bread crumbs
- 1 slice onion
- 2 stalks celery
- Sprig of parsley
- Bit of bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups scalded milk
- Salt
- Pepper
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.
Nutrition (estimated, per serving)
| Calories | 362 |
|---|---|
| Protein | 21.9 g |
| Fat | 12.9 g |
| Carbs | 38.7 g |
| Fiber | 2.3 g |
| Sodium | 504 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States