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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 ounce(s) carton standard oysters |
1/2 cup(s) green onions chopped |
3 bottle(s) clam juice, 8 oz. each |
1 tablespoon(s) parsley chopped |
1/2 teaspoon(s) dried thyme |
1/4 teaspoon(s) red pepper |
2 cup(s) skim milk |
1/4 cup(s) all-purpose flour + 2 tbls |
2 can(s) artichoke hearts, 14 oz. each drained & quartered |
Directions:
1. Drain oysters, reserve 1/4 cup juice and set aside. In a large saucepan sprayed with nonstick cooking spray, saute green onions for 3 minutes.
2. Add reserved oyster juice, clam juice, parsley, thyme and red pepper.
3. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
4. In a bowl gradually add milk to flour, stirring with a wire whisk until blended Add to soup.
5. Cook over medium heat six minutes or until thick, stirring constantly. Stir in oysters and artichoke hearts. Cook 3 minutes.
6. Pour into bowls add pepper and serve.
7. Makes 7 1-cup servings.
8. by: Laura Creaville, June 2001 Joe Weider's Muscle & Fitness
9. calories; 9 g protein; 15 g carbohydrates; 1.4 g fat
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