INGREDIENTS

INSTRUCTIONS

This is a rich , lovely cream bisque that is delicately flavored with
sauteed vegetables and the oyster's own liquor. Not that the bisque is
Briefly cooked at the end to preserve the integrity of the oysters. Whipped
cream and Cayenne pepper for garnish * my sister uses the new White
Worchestershire sauce instead of the tabasco and a shake of New Orleans
seasoning from Paul Pruhomme.( variation) In a cast iron skillet melt the
butter and saute the onion, celery and carrot 5 to ten minutes. Drain
oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining
oysters aside . Add the chopped oysters to the skillet and cook 3 to 4
minutes. In a pot, bring the stock to a boil. Add the rice one tsp of salt
and the contents of the skillet. Reduce the heat and simmer 40 minutes.
Press the soup through a fine sieve. Return to the pot and place over the
heat. Add the cream and reduced oyster liquid Season with salt, fresh
pepper( Black) and Tabasco or variation. Add the reserved oysters and heat
briefly until the edges of the oysters begin to curl. Serve bisque in
bowls. Garnish each serving with a dollop of chilled cream and a sprinkling
of cayenne pepper. Annapolitans are known to add a taste of dry sherry to
this. FROM:
BONNIE BRACEY   (GRWP92A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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