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OYSTER AND SWISS CHARD BISQUE

2 cups shucked oysters including the liquid
1 onion, chopped
3 cloves garlic, finely minced
3 tbsp. butter
3 tbs. All purpose flour
1 lb. Swiss chard, washed well and de-stemmed and chopped
2 ½ cup chicken stock
½ tsp. Dried dill
½ tsp. Dried thyme
1 cup cream
½ tsp. Lemon zest
¼ tsp. Sugar
salt & pepper to taste
pinch of nutmeg

1. Drain the oysters over a colander into the bowl reserving the liquid.
2. Roughly cut or quarter the oysters. Set aside.
3. In a sauce pot over medium high heat. Saute the onions, garlic and butter. Add flour and cook making a rue. Stir for 1-2 minutes
4. Whisk in the chicken stock and oyster liquid. Bring to a boil. Whisk and cook until thick.
5. Add swiss chard, thyme, lemon zest and sugar. Simmer for 5-6 minutes.
6. In a blender or food processor, puree the mixture in batches until smooth. Return to the pot over medium high heat and add the cream and oysters and heat but do not bring to a boil.
7. Stir in the zest, sugar, nutmeg, salt and pepper to taste and serve.