oyster bisque

by Diana

1 or 2 celery stalks, chopped
1 small onion, chopped
1 green pepper, chopped
3 tbsp. butter
1 c. oyster liquid
1 quart fish stock or milk
salt and pepper
1 tsp. paprika
pinch of thyme
dash of cayenne and nutmeg
2 c. oysters, preferably fresh

Put first three ingredients in a saucepan with the butter and cook over a low heat. Add oyster liquid, fish stock or milk and cook 10 minutes without boiling. Blend until smooth or press through a sieve. Add seasonings, reheat and add oysters just before serving. The oysters should not be cooked too long, they only need to be heated. If using fish stock, you may add 1 c. of scalded cream with the oysters.

Serves 4-5.