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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a heavy kettle. Add the celery and shallots. | 2. Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream. | 3. Bring the mixture to a simmer. | 4. (Do not boil.) Beat the egg yolks lightly in a small bowl. | 5. Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper. | 6. Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled. | 7. Do not let the bisque come to a boil. | 8. Transfer to a heated soup tureen and sprinkle with the paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
celery	1	cup	minced	16.16	2.9997	0.6969	0.1717
shallot	1/4	cup	minced	28.8	6.72	1.0	0.04
oyster	1	quart	strained	-	-	-	-
milk	5	cups		744.2	58.316	38.43	39.894
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
egg yolk	4			218.96	2.4412	10.7848	18.0472
milk	1	cup		744.2	58.316	38.43	39.894
oyster	1	quart	shucked	-	-	-	-
salt pepper				-	-	-	-
paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.