Louisiana Oyster Bisque

• portions: 6 servings

Ingrédients

1 pint oysters

1 chicken bouillon cube

1 tsp grated onion

1 large sprig parsley

1 bay leaf

3 tbsp butter

4 tbsp flour

1 quart half-and-half

3/4 tsp salt

Dash of pepper

Dash garlic salt

Dash Worcestershire sauce

Dash Tabasco sauce

Instructions

Chop oysters finely to release flavor and add oysters and oyster liquor to a saucepan with bouillon cube, onion, parsley, and bay leaf. Cook gently for about 3 minutes. In a double boiler, melt butter, add flour, and stir until blended. Gradually add half-and-half, stirring until thickened. Add the oyster mixture, salt, pepper, garlic salt, Worcestershire sauce, and Tabasco sauce, and stir in cream. Reheat and serve, removing parsley and bay leaf.

Notes

This may be made ahead as it keeps nicely for 2 days.