Creole Oyster Bisque

Photo by Cynthia LeJeune NoblesPoppy Tooker's Creole Oyster Bisque includes potatoes, green onions, celery and heavy cream.
Photo by Cynthia LeJeune NoblesPoppy Tooker's Creole Oyster Bisque includes potatoes, green onions, celery and heavy cream.

Poppy tooker

Advocate-tested recipe

Creole Oyster Bisque

Makes 8 servings. Recipe is from Poppy Tooker, host of “Louisiana Eats” on radio station WRKF-FM.

1 qt. oysters and their juice

3 stalks finely chopped celery

1 stick butter

1/2 cup flour

2 tbls. thyme

3 medium Idaho potatoes, peeled, cubed, and blanched

1 bunch thinly sliced green onions

2 cups heavy cream or half-and-half

Salt, pepper, hot sauce to taste

1. Poach oysters in their own liquid. Drain, reserving the liquid, and coarsely chop oysters.

2. Melt butter. Add flour and cook until blonde roux stage. Add celery and sauté until translucent. Add reserved oyster liquid (up to 3 cups), whisking all together. Add thyme and bring mixture to a boil. After boiling 3 minutes, reduce to a simmer and cook covered for 25 minutes.

3. Ten minutes before serving, add green onions, potatoes, and chopped oysters, reducing heat to lowest setting. Five minutes before serving add cream. Once cream is added, do not boil.