Zesty Oyster Bisque

Now's the time to enjoy fresh oysters, and what better way to do so than in this rich soup that's sure to warm you on a cold evening. This is my variation of an oyster bisque recipe from the Tabasco sauce people, and it makes 6 to 8 servings. Enjoy with freshly baked bread or rolls for a real treat!

Ingredients
1 pint shucked raw oysters, drained and reserve 1 cup of the oyster "liquor" or liquid
1 cup half & half (you can splurge and use heavy cream)
3 cups whole milk (you can use low-fat, but it won't be as tasty)
1 slice from a sweet onion
2 stalks of celery, washed & trimmed
1 bay leaf
1 sprig of fresh parsley
1/3 cup butter
1/3 cup flour
1 tsp salt (or to taste)
1/2 tsp Hog's Breath Key West Red Hot Sauce (more for a spicier soup)
A dash of Busha Browne's Spicy Hot Pepper Sherry (you can substitute regular cooking sherry but it will be less spicy)
Optional Garnish: Chopped fresh chives

Using a very sharp knife, chop the oysters and place in a saucepan with the oyster liquor. Gently heat just to the boiling point, then remove saucepan from heat and pour contents into a bowl and set aside. Add the milk, half & half, onion, celery, bay leaf and parsley to the saucepan and heat to scalding. Strain the milk into a separate bowl and set aside; discard the veggies & herbs. Melt the butter in the saucepan, then stir in the hot sauce, pepper sherry, salt & flour and cook over medium heat for a couple of minutes. Slowly stir in the scalded milk and cook while stirring over medium-low heat, until thickened. Stir in the oysters and cooked oyster liquor and cook while stirring until soup is heated through. Serve with a garnish of chopped chives, and an extra dash of hot sauce if desired.

Zestfully yours,
Gloria