ready the hot sauce for this louisiana style oyster bisque

Soups & Salads

This creamy bisque gets its briney complexity from something you might not expect.

1 (16-ounce) container fresh shucked oysters, drained, divided
2 cups cold water
1 1/2 teaspoons kosher salt, divided, plus more to taste
2 tablespoons unsalted butter
2 yellow onions, finely chopped (about 2 1/2 cups)
2 scallions, thinly sliced, dark green tops reserved for garnish
2 tablespoons finely chopped celery (from 1 celery stalk)
4 garlic cloves, finely chopped (about 1 1/2 tablespoons)
1 1/2 cups heavy cream
1/2 teaspoon hot sauce (preferably original louisiana hot sauce), plus more to taste and for garnish
1/4 teaspoon black pepper, plus more to taste
1/8 teaspoon cayenne pepper, plus more to taste
12 ounces baby red or yukon gold potatoes, scrubbed and cut into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley stems, plus finely chopped parsley leaves for garnish
saltines or crusty bread, for serving

Process 3 oysters, 2 cups cold water, and 1/2 teaspoon salt in a blender until completely smooth, about 45 seconds. Pour mixture through a fine wire-mesh strainer into a medium bowl; discard any solids. Season to taste with up to 1 teaspoon additional salt if needed to reach a salty-tasting solution. Set aside. Reserve remaining oysters in an airtight container in refrigerator while you prepare bisque.
Heat a large Dutch oven or heavy-bottomed soup pot over medium 3 minutes; add butter. Once butter is melted, add onions and 1/2 teaspoon salt; cook, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.
Add sliced white and light green parts of scallions, celery, and garlic to pot; cook, stirring often, until fragrant, about 2 minutes. Stir in reserved oyster liquid, heavy cream, hot sauce, black pepper, cayenne, and remaining 1/2 teaspoon salt. Bring to a simmer over medium-high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until celery is tender, about 10 minutes. Stir in potatoes; simmer, stirring occasionally, until fork-tender, 10 to 15 minutes. Stir in reserved oysters; simmer, stirring occasionally, until plump, about 5 minutes. Stir in parsley stems; adjust seasonings to taste.
Ladle bisque evenly into bowls; garnish with reserved sliced scallion tops, chopped parsley leaves, and hot sauce. Serve with saltines or crusty bread.