Recipe: Oyster Bisque

Ingredients

• 4 cups Vital Choice oysters, just thawed
• 3 cups Vital Choice fish, chicken or vegetable stock
• 3 stalks finely chopped celery
• 1 stick butter
• 1/2 cup flour
• 2 tablespoons thyme
• 3 medium Idaho potatoes, peeled, cubed and blanched
• 1 bunch thinly sliced green onions
• 2 cups medium cream (or half-and-half)
• 1 teaspoon saffron or turmeric powder
• Salt, pepper and/or hot sauce (e.g., Tabasco) to taste

Instructions

1. Poach oysters. Drain, reserving the liquid and chop the oysters coarsely.
2. Melt butter, add flour and cook until blonde roux stage. Add celery and sauté until translucent. Add all the stock, whisking all together. Add thyme and saffron (or turmeric powder) and bring mixture to a boil.
3. After boiling for 3 minutes, reduce to a simmer and cook, covered, for 25 minutes.
4. 10 minutes before serving, add finely sliced green onions and chopped oysters.
5. After 4 minutes, reduce heat to lowest setting for 1 minute, add the cream and the saffron (or turmeric powder) and cook for 4 minutes. Do NOT allow the bisque to boil after adding the cream. Serve hot with French bread.