Title: Oyster bisque***(grwp92a)
 Categories: Soups, Seafood, Side dish
      Yield: 8 Servings
 
      6 tb Butter
    1/2 c  Diced onion
    1/4 c  Diced carrot
      1 qt Shucked oysters; with liquor
      4 c  Fish stock
  1 1/2 c  White rice
      1 ts Salt; plus salt to taste
      2 c  Heavy cream
      1 x  Black fresh ground pepper to
      1 x  Few dashes tabasco sauce
 
  This is a rich , lovely cream bisque that is delicately flavored with
  sauteed vegetables and the oyster's own liquor. Not that the bisque is
  Briefly cooked at the end to preserve the integrity of the oysters.
  Whipped cream and Cayenne pepper for garnish * my sister uses the new
  White Worchestershire sauce instead of the tabasco and a shake of New
  Orleans seasoning from Paul Pruhomme.( variation) In a cast iron
  skillet melt the butter and saute the onion, celery and carrot 5 to
  ten minutes. Drain oysters, reserving the liquor, chop 3 or 4 oysters
  and set the remaining oysters aside . Add the chopped oysters to the
  skillet and cook 3 to 4 minutes. In a pot, bring the stock to a boil.
  Add the rice one tsp of salt and the contents of the skillet. Reduce
  the heat and simmer 40 minutes. Press the soup through a fine sieve.
  Return to the pot and place over the heat. Add the cream and reduced
  oyster liquid Season with salt, fresh pepper( Black) and Tabasco or
  variation. Add the reserved oysters and heat briefly until the edges
  of the oysters begin to curl. Serve bisque in bowls. Garnish each
  serving with a dollop of chilled cream and a sprinkling of cayenne
  pepper. Annapolitans are known to add a taste of dry sherry to this.
  FROM:
    BONNIE BRACEY   (GRWP92A)