Oyster Bisque


Rate this Recipe: 

No votes yet


1 dozen oysters
2 cups chicken stock
3/4 cup soft breadcrumbs
1 sliced onion
2 stalks celery
sprig of parsley
1 bay leaf
1 tablespoon butter
1 tablespoon flour
2 cups milk
salt and pepper
chopped parsley or dill


Clean and pick over the oysters, reserving their liquor. Cut the firm part of the oysters from the soft part, and chop separately. Simmer the stock with the breadcrumbs, onion, celery, parsley, bay leaf, and firm part of the oysters for 3 minutes. Then remove the leaves, and puree, Melt the butter, stir in the flour, then add the puree and the oyster liquor. Bring to the boil, and add milk, the chopped soft part of the oysters, salt and pepper, and heat. Pur&ecute;e the soup again, or not, as you wish. Serve garnished with chopped fresh parsley or dill and salted whipped cream. Pass crisp oyster crackers with this delicate soup.

Cooking & Recipes

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

423.50 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.