Oyster Bisque

1. 1

   Cook the rice in the clam juice in a pan until very soft.

2. 2

   Add the butter.

3. 3

   Force the mixture through a fine sieve, or whirl in the blender until smooth.

4. 4

   Finely chop 12 of the oysters (or whirl in the blender or food processor until finely chopped; if you use the blender it will be necessary to add a little of the oyster liquor).

5. 5

   Combine chopped oysters and rice mixture in a pan.

6. 6

   Season to taste with salt and pepper and add the Tabasco.

7. 7

   Stir in the heavy cream.

8. 8

   Heat just to the boiling point.

9. 9

   Add the 6 whole oysters and heat until they just curl at the edges.

10. 10

    Add the cognac and cook 2 minutes.

11. 11

    Ladle the soup into heated cups, putting a whole oyster in each cup.

12. 12

    Garnish with chopped parsley and serve with Melba toast.

13. 13

    VARIATION:

14. 14

    Clam Bisque: Use fresh or canned clams instead of oysters.

No additional tips available.