Artichoke Oyster Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
melted |
|
| ½ | cup |
shallots
chopped fine |
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 14 | ounces |
chicken broth
|
|
| 4 | cups |
oysters
drained, reserve liquid |
*
|
| 14 | ounces |
artichoke hearts
cooked |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ½ | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
melted |
|
| 118 | ml |
shallots
chopped fine |
*
|
| 1.3 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 404.6 | ml/g |
chicken broth
|
|
| 946 | ml |
oysters
drained, reserve liquid |
*
|
| 404.6 | ml/g |
artichoke hearts
cooked |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 118 | ml |
heavy whipping cream
|
|
| 45 | ml |
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.
