Artichoke Oyster Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

216 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	tablespoons	butter	melted
1/2	cup	shallots	chopped fine
1/4	teaspoon	thyme leaves
1	each	bay leaf
1/2	teaspoon	cayenne pepper
2	tablespoons	flour, all-purpose
14	ounces	chicken broth
4	cups	oysters	drained, reserve liquid
14	ounces	artichoke hearts	cooked
2	teaspoons	salt
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1/2	cup	heavy whipping cream
3	tablespoons	parsley leaves	fresh, chopped

Directions

In a 3-quart casserole, melt butter and sauté 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.

NOTES:

* 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.

* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.

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Nutrition Facts

Serving Size 133g

Amount per Serving

Calories 216 82% of calories from fat

	% Daily Value*
Total Fat 20.0g	30%
Saturated Fat 12.0g	60%
Trans Fat 0.0g
Cholesterol 59mg	20%
Sodium 998mg	42%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 3.0g	7%

Vitamin A	17%		Vitamin C	8%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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