Vegetables > Artichoke Recipes > Creamy Artichoke & Oyster Soup
| | Creamy Artichoke and Oyster Soup
2 cups of Artichoke hearts
12 Oysters; jar; or fresh
4 tablespoons of butter
4 tablespoons of flour
1 cup of milk
3 Green onions; chopped
1 clove garlic
1/4 cup of parsley, chopped
Generous pinch of thyme
1 cup of cream
Salt and freshly ground pepper
Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside. Buzz the rest with their liquid in the blender. Make a white roux with the butter and flour, letting them cook together, stirring, without browning. Stir in the artichoke puree, any liquid from the oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended. Add the oysters and the cream and heat just until the oysters plump and curl around the edges. Serve in deep bowls immediately, the top garnished with the reserved artichokes. This was printed years ago in a column in the Times-Picayune called "Pot au Feu". Source: Myriam Guidroz Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 10:31:55 -0500 From: LD Goss
Yields: 2 Servings
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