Oyster Bisque

• 2 dozen small oysters
• 1 quart seafood stock (such as Kitchen Basics)
• 1 3/4 cups diced peeled red potato
• 1 cup diced peeled parsnip
• 1 cup chopped leek, white part only
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup half-and-half
• 2 tablespoons coarsely chopped fresh chives

1. Shuck oysters, reserving oyster liquid. Strain oyster liquid through a sieve over a large saucepan. Pick over oysters to remove any bits of shell. Chill oysters.
2. Add stock and next 5 ingredients (through pepper) to oyster liquid; bring to a simmer. Cover and simmer 20 minutes or until vegetables are tender. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
3. Return pureed soup to saucepan; bring to a simmer. Stir in half-and-half and oysters; simmer 2 minutes or until oyster edges curl; stir in chives.

oysters, seafood stock, peeled red potato, peeled parsnip, only, salt, freshly ground black pepper, fresh chives

Taken from www.myrecipes.com/recipe/oyster-bisque-0 (may not work)