Updated: May 22, 2021
This is the perfect holiday bisque. The turnip with the oysters is simply amazing. The cream and butter make this bisque rich and decadent. It can be a full meal for any holiday dinner, and I think it’d taste even better if topped with little pieces of country ham.
6 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
4 small carrots, finely diced
1 turnip, finely diced
4 stalks celery, finely diced
1 or 2 (16 oz) containers of fresh shucked oysters or 2 dozen fresh oysters
1 pint (2 cups) light cream
1 teaspoon Worcestershire sauce
Parsley for garnish
Salt and pepper
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 30 minuites
Start by making then roux. Melt 2 tablespoons of butter and add the flour. Add the milk gradually. Cook on low heat until the mixture is creamy and smooth.
In a saucepan, cook the diced vegetables in 2 tablespoons of butter until the vegetables are tender. Add to the roux.
In the saucepan used for the vegetables, melt the remaining butter. Add the oysters and the oyster liquid. Cook for a few minutes until the edges of the oysters curl. Add the oysters, liquid and all to the roux.
Add the light cream and Worcestershire sauce to the soup.
Season to taste.
Let the mixture simmer for 8 minutes.
Ladle the hot bisque into bowls and garnish with parsley.