Artichoke Oyster Soup Recipe
6 tbsp butter, melted
1/2 cup shallots (chopped fine)
1/4 tsp thyme
1 bay leaf
1/2 tsp cayenne pepper
2 tbsp flour
14 oz chicken broth (more or less won't h, urt)
4 cup oysters, drained, reserve liquid (less, to
14 oz artichoke hearts, cooked
2 tsp salt
1/4 tsp tabasco
1/2 cup whipping cream
3 tbsp 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
* 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
: Copyright (C) 1986 USENET Community Trust
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Artichoke Oyster Soup Recipe - more haute cuisine from Recipes 4u
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