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Oyster & Artichoke Soup-Gunther Preuss

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons butter
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1 small garlic cloves
crushed
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1 medium onions
chopped
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¼ cup water
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3 tablespoons all-purpose flour
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1 can chicken broth
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3 cups stock
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1 cup water
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teaspoon cayenne pepper
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1 can artichoke hearts
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2 jars oysters
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½ teaspoon marjoram
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1 tablespoon parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
45 ml butter
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1 small garlic cloves
crushed
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1 medium onions
chopped
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59 ml water
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45 ml all-purpose flour
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1 can chicken broth
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7.1E+2 ml stock
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237 ml water
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0.6 ml cayenne pepper
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1 can artichoke hearts
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2 jars oysters
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2.5 ml marjoram
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15 ml parsley leaves
chopped
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Directions

In a heavy saucepan melt butter.

Add garlic, onion and water; cover and and sweat over medium heat until soft.

Stir in flour, mix well and cook for 1 to 2 minutes.

Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened.

Drain artichoke hearts and blanch for 2 minutes in boiling water.

Refresh in cold water and drain.

Remove leaves from bottoms. Chop bottoms in medium-size pieces and set aside; add leaves to stock.

Chop half of the oysters and add to stock.

Slice remaining oysters in large pieces and set aside.

Cook soup about 2 minutes, remove from heat, and purée in blender or food processor.

Return to heat.

Add reserved oysters and artichoke pieces, marjoram, and parsley.

Heat oysters about 2 minutes or just until done.

Taste to correct seasoning.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 19453% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 408mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 6%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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