MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chesapeake Oyster Bisque
 Categories: Soup
      Yield: 4 servings
 
      2 c  Fresh oysters or
     16 oz Oysters; drained
           Reserving liquid
    1/4 c  Thinly sliced celery
    1/4 c  Finely chopped onion
      2 tb Reduced-calorie margarine
      3 tb Flour
    1/4 ts Salt
    1/4 ts White pepper
      2 c  Skim milk
     12 oz Evaporated skim milk
      2 tb 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 to 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.
  
  4 (1 1/2-cup) servings.
  
  NUTRITION INFORMATION PER SERVING SERVING SIZE: 1-1/2 CUPS CALORIES
  240, PROTEIN 20g, CARBOHYDRATE 27g, FAT 6g, CHOLESTEROL 70mg, SODIUM
  510mg, POTASSIUM 820mg
  
  PERCENT U.S. RDA PER SERVING PROTEIN 30%, VITAMIN A 20%, VITAMIN C 6%,
  THIAMINE 8%, RIBOFLAVIN 40%, NIACIN 10%, CALCIUM 50%, IRON 45%
  
  Notes: A bisque is a thick cream soup. A true Northeasterner would use
  whipping cream to make this recipe. This version is a health conscious
  variation that captures the rich taste and at the same time reduces
  the levels of fat and salt.
  
  Converted by MC_Buster.
  
  Recipe by: Pillsbury Soups, Stews & Oven Lovin' Breads
  
  By SuperSecDD@aol.com on Nov 29, 1998, converted by MM_Buster v2.0j.
 
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