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Oyster Bisque

  • Makes 10 servings.


  • 2 quarts standard oysters, reserve liquid
  • 3/4 cup unsalted butter
  • 1 small garlic clove, minced
  • 8 cups whipping cream
  • 2 Tablespoons dried minced onions
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup dry sherry


Drain oysters, reserving liquid. Place in a food processor and process until coarsely chopped. Set aside. Melt butter in large soup pot and add garlic. Sauté 2 minutes until garlic is tender. Add whipping cream, oyster liquid, onion, and salt and pepper. Heat thoroughly but do not boil. Add oysters and simmer about 8 minutes or until edges curl. Stir in sherry and serve immediately.

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