Oyster Bisque

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                            FOOD FUNNY
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Thanks to Anna Welander for sharing this one:

A herd of buffalo can move only as fast as the slowest buffalo.
When the herd is hunted, it is the slowest and weakest ones
at the back that are killed first. This natural selection is good
for the herd as a whole, because the general speed and health
of the whole group keeps improving by the regular killing of the
weakest members. In much the same way the human brain
can only operate as fast as the slowest brain cells. Excessive
intake of alcohol, we all know, kills brain cells, but naturally it
attacks the slowest and weakest brain cells first. In this way
regular consumption of beer eliminates the weaker brain cells,
making the brain a faster and more efficient machine. That's
why you always feel smarter after a few beers.

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                            TODAY'S RECIPE
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I don't believe that any Cajun menu would be complete without
oysters in one form or another. I decided to offer them up in the
form of a soup, or "bisque." According to "The Food Lover's
Companion, Second Edition" a bisque is a "thick, rich soup
usually consisting of pureed seafood (sometimes fowl or
vegetables) and cream." This recipe is not pureed, nor does it
contain cream, but it's still called a bisque. Go figure.

Oyster Bisque

2 cups (500 ml) shucked raw oyster with liquor reserved
4 cups (1 L) milk
1 cup (250 ml) coarsely chopped onion
1 cup (250 ml) coarsely chopped celery
1/4 cup (60 ml) chopped parsley
1 bay (laurel) leaf
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Chopped fresh chives or parsley for garnish

Chop the oysters into small pieces and combine them with the
liquor in a small saucepan. Bring to a boil over moderate heat
and remove from the flame. Set aside. Combine the milk, onion,
celery, parsley, and bay leaf in another sauce pan and bring to
a boil over high heat. Reduce the heat and simmer for 5 minutes,
then strain and reserve the liquid. In a large saucepan melt the
butter over moderate heat, then stir in the flour, salt, pepper,
and cayenne, forming a roux. Add the reserved milk and stir
over moderate heat until the mixture boils and thickens slightly.
Add the oysters and the liquor and heat, stirring, for 2 or 3
minutes, until the oysters are heated through. Pour into serving
bowls and garnish with chives or parsley.
Serves 4 to 6.
Received on Tue Nov 2 08:20:22 2010