Oyster & Artichoke Soup-Gunther Preuss

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.