Recipe - Chesapeake Oyster Bisque

1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
One half cup Butter
One fourth cup Flour
One half teaspoon Salt
One fourth teaspoon White pepper
1 pt Cream
One fourth cup Sherry

Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be
chopped or left whole as desired. Add water to oyster liquid to make 1 qt.
In stock pot, combine bay leaf, one onion, and bay leaf and simmer for
about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour,
strain, and set aside. In butter, saute remaining onion and celery; cook
for about 5 minutes or till pale in color. Add flour and stir well, but DO
NOT BROWN. Add some strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and thickened (about 1015
minutes). Add oysters and cream. Heat about 5 minutes more. Add sherry and
ladle into serving bowls and garnish with chopped parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini