Oyster Bisque

  • 1 pt. fresh oysters or 2 (8 oz.) cans oysters (drained, reserving liquid)
  • 1/4 cup celery (thinly sliced)
  • 1/4 cup onion (finely chopped)
  • Ad
  • 2 Tbsp. reduced-calorie margarine
  • 3 Tbsp. flour
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 2 cup skim milk
  • 1 can evaporated skim milk
  • 2 Tbsp. snipped fresh chives


Chop oysters; set aside.

In medium saucepan, cook celery and onion in margarine until tender. Stir in flour, salt and white pepper.

Cook over low heat 1 minute, stirring constantly. Gradually stir in skim milk and evaporated milk until smooth.

Cook over low heat 5-10 minutes or until slightly thickened, stirring constantly. DO NOT BOIL.

Add oysters, reserved liquid and chives. Heat over low heat until thoroughly heated, stirring frequently.

Makes 4 servings.

By Robin


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