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Artichoke Oyster Soup

 

22

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 21682% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 998mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 17% Vitamin C 8%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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