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Oyster-Artichoke Soup

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Submitted by observe

YIELD

servings

PREP

20 min

COOK

15 min

READY

60 min

Ingredients

½ 56.5
STICK G MARGARINE
or butter *
1 1
EACH EACH GARLIC CLOVES
1 1
CAN CAN ARTICHOKE HEARTS
drained, cut into bite-sized *
1 1
CAN CAN CHICKEN BROTH
large *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
10 1E+1
OZ. OZ. OYSTERS
1 1
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 218 23% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 312mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 45g
Vitamin A 12% Vitamin C 30%
Calcium 2% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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