Instructions: Finely chop the oysters, reserving liquid. Chop the shrimp but set aside 3 each serving for garnish.

Place the oysters, liquid and shrimp in a heavy soup pot. Add the milk, cream, celery, shallots, parsley. Simmer for 30 minutes. Cool slightly. Puree in food processor, season to taste.

Melt the butter in a small saucepan, stir in the flour and cook for a few minutes. Stir a little of the bisque into the roux then stir the roux into the bisque pot. Return to heat and stir until slightly thickened. Garnish each serving with 3 shrimp and some chopped parsley.

This recipe yields 12 servings. Recipe can be halved for 6.

Gracious English country inn nestled on a scenic hillside overlooking the Shenandoah Valley!

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