Oyster & Artichoke Soup-Gunther Preuss
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| 1 | medium |
onions
chopped |
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | can |
chicken broth
|
*
|
| 3 | cups |
stock
|
|
| 1 | cup |
water
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | can |
artichoke hearts
|
*
|
| 2 | jars |
oysters
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| 1 | medium |
onions
chopped |
|
| 59 | ml |
water
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | can |
chicken broth
|
*
|
| 7.1E+2 | ml |
stock
|
|
| 237 | ml |
water
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | can |
artichoke hearts
|
*
|
| 2 | jars |
oysters
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
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.
