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Oyster Bisque

November/December 1994, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.5 (8 votes)

This oyster soup bursts with the heady flavors of the sea. Rather than heavy cream, this recipe uses pureed rice to add body and the mellow sweetness needed to balance the oysters. It makes an elegant starter for a dinner party.


Oyster Bisque

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