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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A hearty soup with two of my favorite foods...oysters and artichokes. Ingredients:
2 (12 ounce) containers fresh standard oysters |
1/2 cup butter |
2 bunches green onions, chopped |
6 bay leaves |
1/8 teaspoon dried thyme |
1/8 teaspoon ground red pepper |
1/4 cup flour |
2 (14 ounce) cans chicken broth |
1 (14 ounce) can artichoke hearts, drained and cut into eighths |
2 teaspoons chopped fresh parsley |
1 cup whipping cream |
Directions:
1. Drain oysters, reserving 1 cup liquid.
2. Cut each oyster into fourths.
3. Melt butter in a Dutch oven over medium heat.
4. Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
5. Add flour, stirring until blended.
6. Cook 1 minute, stirring constantly.
7. Gradually stir in reserved 1 cup oyster liquid and chicken broth.
8. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
9. Remove and discard bay leaves.
10. Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
11. Stir in cream and cook just until thoroughly heated.
12. Serve immediately.
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