Artichoke oyster soup
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Artichoke oyster soup
  Artichoke    Soups    Oysters  
Last updated 6/12/2012 1:02:05 AM. Recipe ID 25533. Report a problem with this recipe.
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      Title: Artichoke oyster soup
 Categories: Soups, Usenet
      Yield: 6 Servings
      6 T  Butter, melted
    1/2 c  Shallots (chopped fine)
    1/4 t  Thyme
      1    Bay leaf
    1/2 t  Cayenne pepper
      2 T  Flour
     14 oz Chicken broth
           -(more or less won't hurt)
      4 c  Oysters, drained; reserve
           -liquid (less, to taste)
     14 oz Artichoke hearts, cooked
      2 t  Salt
    1/4 t  Tabasco
    1/2 c  Whipping cream
      3 T  Parsley (chopped, fresh)
  In a 3-quart casserole, melt butter and saute shallots.  When
  shallots are translucent, add thyme, bay leaf and cayenne pepper.
  Add flour and whisk well.  Add broth, oyster water, artichoke hearts,
  salt and tabasco.  Bring to a boil. Add oysters and parsley. Simmer
  on medium, partly covered, for exactly 5 minutes.  Add whipped cream
  and serve immediately.
  *  Chicken broth with artichokes and poached oysters -- This is a
  modern cajun-style recipe that I adapted from a local
  convenience-food cookbook by Jean Durkee.  It's an intriguing
  combination of modern American ingredients with traditional cajun
  *  Fresh parsley tastes much better than dried parsley.  If the
  oysters are bigger than a small bite-size, cut them up before adding
  them to the soup. Use the smallest oysters you can find.
  *  When I'm not making a double recipe, I usually dump the entire
  (about 1-cup) container of whipping cream into the soup, even though
  that's double what the recipe calls form.
  *  The timing on cooking the oysters is fairly critical.  If you
  overcook them, they will be rubbery.
  : Difficulty:  easy.
  : Time:  20 minutes.
  : Precision:  measure the spices.
  : Deborah Pedersen
  : Microelectronics Computer Corporation, Austin TX
  : pedersen@mcchi2.ARPA

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Recipe ID 25533 (Apr 03, 2005)

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