Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain oysters and reserve the juice. examine oysters and pick out any bits of shell. return oysters to the juice and heat just until the edges curl. drain the juice into a saucepan. chop coarsely and set aside. add the next 5 ingredients to the saucepan and simmer 15-20 minutes until the veggies are softened. strain the mixture into the top part of a double boiler, pressing most of the veg mixture through strainer. add the wine to the mixture and heat to a boil. cream the butter and flour together to make a roux and whisk into the broth. cook until smooth and thickened. add oysters, cream and seasonings. just before serving add sherry and parsley.

Target recipe: melt butter in a heavy kettle. add the celery and shallots. cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. pour in the strained liquid, milk and cream. bring the mixture to a simmer. (do not boil.) beat the egg yolks lightly in a small bowl. whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. add the oysters, salt and pepper. simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled. do not let the bisque come to a boil. transfer to a heated soup tureen and sprinkle with the paprika.