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Artichoke Oyster Soup

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 tablespoons butter
melted
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½ cup shallots
chopped fine
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¼ teaspoon thyme
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1 each bay leaves
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½ teaspoon cayenne pepper
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2 tablespoons all-purpose flour
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14 ounces chicken broth
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4 cups oysters
drained, reserve liquid
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14 ounces artichoke hearts
cooked
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2 teaspoons salt
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¼ teaspoon red hot pepper sauce
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½ cup heavy whipping cream
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3 tablespoons parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
9E+1 ml butter
melted
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118 ml shallots
chopped fine
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1.3 ml thyme
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1 each bay leaves
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2.5 ml cayenne pepper
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3E+1 ml all-purpose flour
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404.6 ml/g chicken broth
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946 ml oysters
drained, reserve liquid
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404.6 ml/g artichoke hearts
cooked
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1E+1 ml salt
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1.3 ml red hot pepper sauce
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118 ml heavy whipping cream
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45 ml parsley leaves
fresh, chopped
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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 Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 21682% 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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