Artichoke Oyster Soup
drained, reserve liquid
red hot pepper sauce
heavy whipping cream
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.
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.