Artichoke Oyster Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Butter, melted
1/2 cup: Shallots, chopped fine
1/4 tsp: Thyme,
1: Bay leaf,
1/2 tsp: Cayenne pepper,
2 tbsp: Flour,
14 ounce: Chicken broth, more or less wont hurt
4 cup: Oysters, drained, reserve liquid (less, to taste)
14 ounce: Artichoke hearts, cooked
2 tsp: Salt,
1/4 tsp: Tabasco,
1/2 cup: Whipping cream,
3 tbsp: Parsley, chopped, fresh
Directions:
In a 3-quart casserole, melt butter and saute shallots. When shallots
are translucent, add thyme, bay leaf and cayenne pepper. Add flour
and whisk well. Add broth, oyster water, artichoke hearts, salt and
tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium,
partly covered, for exactly 5 minutes. Add whipped cream and serve
immediately.
NOTES:
* Chicken broth with artichokes and poached oysters ~- This is a
modern cajun-style recipe that I adapted from a local
convenience-food cookbook by Jean Durkee. Its an intriguing
combination of modern American ingredients with traditional cajun
flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters are bigger than a small bite-size, cut them up before adding
them to the soup. Use the smallest oysters you can find.
* When Im not making a double recipe, I usually dump the entire
(about 1-cup) container of whipping cream into the soup, even though
thats double what the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you
overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
: Deborah Pedersen
: Microelectronics Computer Corporation, Austin TX
: pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
are translucent, add thyme, bay leaf and cayenne pepper. Add flour
and whisk well. Add broth, oyster water, artichoke hearts, salt and
tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium,
partly covered, for exactly 5 minutes. Add whipped cream and serve
immediately.
NOTES:
* Chicken broth with artichokes and poached oysters ~- This is a
modern cajun-style recipe that I adapted from a local
convenience-food cookbook by Jean Durkee. Its an intriguing
combination of modern American ingredients with traditional cajun
flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters are bigger than a small bite-size, cut them up before adding
them to the soup. Use the smallest oysters you can find.
* When Im not making a double recipe, I usually dump the entire
(about 1-cup) container of whipping cream into the soup, even though
thats double what the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you
overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
: Deborah Pedersen
: Microelectronics Computer Corporation, Austin TX
: pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
Tags
Soups