The calendar says it’s Fall, but the temperature is still hot.  I will follow the calendar directive, make an Oyster Bisque, and serve it with a Kale Salad.  YUMMY!

2 doz. oysters on the half shell, 4 cups clam juice, 3 cups water,1 cup red potatoes, peeled and diced, 1/2 cup leek, whiten part only, chopped,  3 T. butter, 2 1/2 T. flour, 1 1/2 tsp. fresh lemon juice, zest of 1 lemon, 1 tsp. Cajun seasoning salt, 1/2 tsp. white pepper, 2 large egg yolks, 3/4 cup heavy whipping cream, 3 1/2 T. dry sherry, a hand full of oyster crackers, 2 T. fresh cilantro, chopped, 1 T green onions, chopped

Shuck oysters and reserve the liquor.  Strain the oyster liquor, add the liquor into a saucepan.  Pick over the oyster, make sure there are no shell pieces refrigerate the oysters.  Add the clam juice, water and vegetables into the saucepan, bring to a simmer.  Cover the saucepan and cook until the vegetables are fork tender.  Pour this mixture into a blender and blend until smooth.  Return this mixture back into the saucepan.  Add the butter and flour stir with a whisk until combined and no lumps.  Add the lemon juice, lemon zest, salt, pepper, egg yolks, whipping cream and sherry simmer for approximately 2 minutes or until everything is well blended.  Add the oysters and continue to simmer until the oyster edges curl.  Garnish with oyster crackers, cilantro and green onions.

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