It's kind of cold and damp around here today and Carole wanted some oyster bisque. So, I used her recipe (which is a good idea since I ain't got one of my own) and it is really simple.
Stuff:
2 cans cream of celery soup
4 soup cans milk
16 oz oysters in their juice ( I think that's around a pint)
1 sleeve saltines
What to do with the stuff: Put the soup in a pot or boiler (some folks call it a sauce pan). Pour milk in the soup cans and put in with the soup. Start heating around medium or so. While that is starting take half of oysters with their liquor and roughly chop in a blender. Add to milk and soup mix. Simmer for awhile. Crush the sleeve of saltines and add to mixture on the stove. Add the other oysters whole with their liquor and just cook them a short time till they are warm. You don't want to overcook them.
Put some of the stuff in individual bowls or big cups and season with salt and pepper and hot sauce as your taste wants.
This stuff is real good. This will serve 2, 3, or 4 depending how hungry they are and/or how much they like it.
PS. Finding oysters in the shell seems to be hard along the Georgia and South Carolina coasts because of all the rain we had a while back and it dumped a lot of fresh water into the salt water and had some type of impact on the oyster beds. I think the same thing may have happen down around the Red Neck Reviaria area but ain't sure.
Dee
