Oyster-Artichoke Soup II
Written by John Keife
Thursday, 23 June 2011 18:18
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Delicious as an appetizer or main course during Louisiana's oyster season.

Author:  Missy K.

Missy K.

Ingredients:

  • ½ cup butter
  • ½ white onion, finely chopped
  • 2 bunches green onions, sliced
  • 3 ribs celery, finely chopped
  • 3 cloves garlic, pressed
  • 2 14-ounce cans artichoke hearts, washed, drained
  • 3 TBS flour
  • 1 quart chicken stock
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 1 TBS Worcestershire sauce
  • ¼ tsp thyme
  • 1 quart oysters, drained, chopped (reserve liquor)
  • 1/3 cup sherry
  • 16 ounces Half & Half
  • 2 TBS chopped fresh parsley

Instructions:

  1. In a heavy 4-quart pot, melt butter over medium heat; add onions, celery, and garlic; sauté until soft
  2. Remove tough outer leaves from artichoke hearts; chop remaining artichokes and add to the onion mixture
  3. Sprinkle sautéing mixture with flour and stir to coat vegetables well, but don’t brown
  4. Gradually add stock, stirring constantly; add cayenne, salt, Worcestershire, and thyme; cover and simmer for 1 hour
  5. Add oysters, oyster liquor and sherry and simmer for 6 minutes; do not allow to boil
  6. Stir in the Half and Half and parsley and cook additional 4 minutes; remove from heat, cool, and refrigerate for at least 8 hours
  7. Before serving heat soup slowly over low heat

Serves 8 bowls or 16 cups

 

Last Updated on Wednesday, 16 November 2011 16:57