Oyster Bisque

 

For 4 servings

• 20 fresh shucked oysters or 1 can (approximately 20 oysters) of drained oysters (reserving the liquid)
• 250 ml fish or vegetable broth
• 125 ml white wine
• 1 small white onion or ½ leek, diced
• 1 stalk of celery cut into small cubes
• 500 ml peeled potatoes, diced
• 15 ml fresh thyme or 5 ml dried thyme
• 125 ml milk
• Fresh ground black pepper
• Sprig of watercress or parsley (optional)

1. Add the oyster juice to the broth.
2. In a large saucepan, heat 30 ml of white wine over low heat; add the onion (or leek) and celery and cook for 4 to 5 minutes until the onion is transparent.
3. Add the potatoes, thyme, broth and remaining wine; bring to a boil then simmer for 10 to 15 minutes until the potatoes are tender and the liquid has been almost completely absorbed.
4. Let cool a little; Place mixture in food processor or blender.
5. Add half the oysters, milk and black pepper and puree; return mixture to a clean saucepan and bring to a boil.
6. Remove the soup from the heat and add the oysters.
7. Divide the soup into warm bowls then garnish with watercress or parsley (to taste).

BON APPÉTIT