Oyster-Artichoke Soup I
Written by Avinash Pooran
Thursday, 23 June 2011 18:17
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Mamoo Great appetizer. You’ll have to hire security to keep guests from going back for seconds! 1 stick butter 1 white onion, finely chopped 1 ½ TBS flour 1 bunch of green onions, tops only 1 cup cream of mushroom... 

Great appetizer. You’ll have to hire security to keep guests from going back for seconds!

  • 1 stick butter
  • 1 white onion, finely chopped
  • 1 ½ TBS flour
  • 1 bunch of green onions, tops only
  • 1 cup cream of mushroom soup
  • 1 quart oysters with strained liquid reserved
  • 1 quart fresh chicken stock (or 2 cans)
  • 16 ounces whipping cream
  • 6 anise seeds
  • 2 pods garlic, pressed
  • 2 cans artichokes, washed, drained, remove any tough outer leaves then chop
  • Bay leaf
  • ½ tsp thyme
  • 1 TBS dry sherry
  1. Sauté onion in butter at medium temperature (careful not to burn butter) until onion is thoroughly wilted; about 7-8 minutes
  2. Add flour and stir continuously until flour has dissipated
  3. Add green onions, and soup mixing thoroughly
  4. Add oyster liquid, stock, and combine; cook 10 minutes; stirring occasionally
  5. Slowly add whipping cream and next 7 ingredients; cook about 45 minutes to 1 hour uncovered and stirring occasionally
  6. Add oysters about 20 minutes before end of cooking time; remove from heat and reheat if necessary before serving

Serves 8 as an entree\’ or 12 as an appetizer