Oyster Bisque
Page last modified on: November 28, 2011
This warm, comforting bisque is easy to make and immune-boosting, too. The oysters provide zinc, which increases the production of infection-fighting white blood cells.
Ingredients
| 1pint of fresh oysters with liquor* | 3tablespoons butter |
| 1 chicken boullion cube | 4tablespoons flour |
| 1teaspoon of grated onion | 4cups organic milk |
| 1large sprig of parsley, plus more for garnish | 3/4teaspoon salt |
| 1 bay leaf | Dash of pepper |
| 1 celery stalk, cut in half | 1cup plain organic Greek yogurt or organic whole-milk yogurt |
Directions
Finely chop oysters, and place oysters and their liquor into a large saucepan. Add boullion cube, onion, parsley, bay leaf, and celery stalk. Cook for 3 minutes over medium-high heat.
In a large double boiler, melt butter over medium-high heat. Add flour and whisk until blended. Add milk and cook until thickened (about 3 minutes), stirring constantly. Add oyster mixture, salt and pepper. Remove from heat. Temper yogurt with some of the broth and stir in yogurt. Reheat slowly to avoid separating the yogurt. Remove bay leaf and parsley. Garnish each serving with a sprig of parsley.
Makes 4 servings.
*Oyster liquor is the liquid inside the oyster shell and adds a great deal of flavor to the broth. Be sure to remove any sediment when adding the liquor to dishes.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
