LOUISIANA OYSTER BISQUE

INGREDIENTS

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 of garlic salt

Dash Worestershire sauce

Dash Tabasco sauce

DIRECTIONS

Chop oysters fine (this releases all the flavor and makes a strong-flavored bisque) and pour oysters and oyster liquid in a saucepan.

Add bouillon cube, onion, parsley, and bay leaf.

Cook gently for about 3 minutes.

Melt butter in top of large double boiler.

Add flour and stir until blended.

Add half-and-half gradually and cook until thickened. Stir constantly.

Add oyster mixture, salt, pepper, garlic salt, Worcestershire sauce, and Tabasco sauce, and then stir in cream.

Reheat and serve after removing parsley and bay leaf

NOTE: This may be made ahead, as it keeps nicely for two days.

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