Oyster Bisque - Light

Ingredients

• 2 (8 ounce) containers oysters (or bottled)

• 1 (8 ounce) bottle clam juice
• 1 tablespoon hot water
• 1/4 teaspoon saffron thread, crushed (can be omitted, I use turmeric for the colour, just enough to give a nice pale yellow colour)
• 1 teaspoon butter
• 1 cup coarsely chopped red onion
• 1 cup coarsely chopped celery
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground coriander
• 3 cups 2% low-fat milk
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Directions

1. 1

   Drain the oysters in a colander over a bowl, reserve the liquid.

2. 2

   Add enough clam juice to the oyster liquid to make one cup and set aside.

3. 3

   Reserve the remaining clam juice for another use.

4. 4

   Coarsely chop oysters.

5. 5

   Combine water and saffron, if using, in a small bowl and set aside.

6. 6

   Melt the butter in a large saucepan over medium heat.

7. 7

   Add the onion and celery, cook for 5 minutes, stirring frequently.

8. 8

   Stir in flour and coriander, cook 1 minute.

9. 9

   Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.

10. 10

    Cook until thick, about 12 minutes, stirring frequently.

11. 11

    Add the oysters, parsley, salt and cayenne.

12. 12

    Cook 3 minutes or until edges of oysters curl.