Oyster Bisque — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Total Time:

1 hr

Yield:

6 servings

This light and creamy oyster bisque is underlined with subtle brine and ample fresh oyster flavor. Because it’s loaded with chunks of potatoes and plump and juicy whole oysters, it’s also hearty and satisfying. Though of course, crusty bread is a very welcome accompaniment to mop up all the delicious broth.

To mimic the complexity and salty taste of oyster liquor, the liquid reserved from shucking oysters, shucked oysters are pureed with water and salt, a trick chef Melissa M. Martin learned from her purveyor, Captain Johnny. A couple of dashes of Louisiana Hot Sauce take you from the bowl to the Bayou with every spoonful.

Frequently asked questions

Can oyster bisque be made ahead of time?

Yes, this bisque can be made ahead and stored in an airtight container in the refrigerator for up to two days. Reheat the bisque over medium-low on the stovetop.

Notes from the Food & Wine Test Kitchen

Our testers noted that while this recipe yields six nicely sized appetizer portions, it can easily be scaled up if you want to serve it as a main course instead.

Shucked oysters are available at most seafood markets or online at fultonfishmarket.com.

Suggested pairing

This rich bisque is a perfect match for a creamy, full-bodied white, such as Rodney Strong Chalk Hill Chardonnay.

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Ingredients

1 (16-ounce) container fresh shucked oysters, drained, divided
2 cups cold water
1 1/2 teaspoons kosher salt, divided, plus more to taste
2 tablespoons unsalted butter
2 yellow onions, finely chopped (about 2 1/2 cups)
2 scallions, thinly sliced, dark green tops reserved for garnish
2 tablespoons finely chopped celery (from 1 celery stalk)
4 garlic cloves, finely chopped (about 1 1/2 tablespoons)
1 1/2 cups heavy cream
1/2 teaspoon hot sauce (preferably Original Louisiana Hot Sauce), plus more to taste and for garnish
1/4 teaspoon black pepper, plus more to taste
1/8 teaspoon cayenne pepper, plus more to taste
12 ounces baby red or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley stems, plus finely chopped parsley leaves for garnish
Saltines or crusty bread, for serving

Directions

Process 3 oysters, 2 cups cold water, and 1/2 teaspoon salt in a blender until completely smooth, about 45 seconds. Pour mixture through a fine wire-mesh strainer into a medium bowl; discard any solids. Season to taste with up to 1 teaspoon additional salt if needed to reach a salty-tasting solution. Set aside. Reserve remaining oysters in an airtight container in refrigerator while you prepare bisque.
Heat a large Dutch oven or heavy-bottomed soup pot over medium 3 minutes; add butter. Once butter is melted, add onions and 1/2 teaspoon salt; cook, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.
Add sliced white and light green parts of scallions, celery, and garlic to pot; cook, stirring often, until fragrant, about 2 minutes. Stir in reserved oyster liquid, heavy cream, hot sauce, black pepper, cayenne, and remaining 1/2 teaspoon salt. Bring to a simmer over medium-high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until celery is tender, about 10 minutes. Stir in potatoes; simmer, stirring occasionally, until fork-tender, 10 to 15 minutes. Stir in reserved oysters; simmer, stirring occasionally, until plump, about 5 minutes. Stir in parsley stems; adjust seasonings to taste.
Ladle bisque evenly into bowls; garnish with reserved sliced scallion tops, chopped parsley leaves, and hot sauce. Serve with saltines or crusty bread.