Creamy Artichoke & Oyster Soup
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
artichoke hearts
|
*
|
| 12 | each |
oysters
|
|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | clove |
garlic
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | pinch |
thyme
|
*
|
| 1 | cup |
cream
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
artichoke hearts
|
*
|
| 12 | each |
oysters
|
|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | clove |
garlic
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | pinch |
thyme
|
*
|
| 237 | ml |
cream
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
Directions
Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside.
Buzz the rest with their liquid in the blender.
Make a white roux with the butter and flour, letting them cook together, stirring, without browning.
Stir in the artichoke purée, any liquid from the oysters and 1 cup milk.
Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended.
Add the oysters and the cream and heat just until the oysters plump and curl around the edges.
Serve in deep bowls immediately, the top garnished with the reserved artichokes.
