Oyster-Artichoke Soup
Yield
servingsPrep
20 minCook
15 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | stick |
margarine
or butter |
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | can |
artichoke hearts
drained, cut into bite-sized |
*
|
| 1 | can |
chicken broth
large |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 10 | oz. |
oysters
|
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 56.5 | g |
margarine
or butter |
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | can |
artichoke hearts
drained, cut into bite-sized |
*
|
| 1 | can |
chicken broth
large |
*
|
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | oz. |
oysters
|
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | x |
salt
|
*
|
Directions
Melt butter and sauté green onions and garlic until soft.
Add artichokes, sprinkled with flour, and stir to coat well.
DO NOT BROWN.
Add chicken stock; let it simmer for 15 minutes.
Drain oysters, reserving the liquid, and checking for shell bits and sand.
Add oysters and their liquid to the soup.
Season to taste, using cayenne pepper, Worcestershire, and salt.
Simmer for another 10 to 15 minutes.
Can be chilled and kept overnight (in fact, the flavors improve) and then heated before serving.
