Oyster Bisque – a delicious recipe with oysters, seafood stock, peeled red potato, peeled parsnip, only, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Shuck oysters, reserving oyster liquid. Strain oyster liquid through a sieve over a large saucepan. Pick over oysters to remove any bits of shell. Chill oysters.
2
Add stock and next 5 ingredients (through pepper) to oyster liquid; bring to a simmer. Cover and simmer 20 minutes or until vegetables are tender. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
3
Return pureed soup to saucepan; bring to a simmer. Stir in half-and-half and oysters; simmer 2 minutes or until oyster edges curl; stir in chives.
82
kcal
Calories
18
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 dozen small oysters, 1 quart seafood stock (such as Kitchen Basics), 1 3/4 cups diced peeled red potato, 1 cup diced peeled parsnip, and more.
Yes, Oyster Bisque falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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