Artichoke Oyster Soup


  • 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 oz chicken broth (more or less won’t hurt)
  • 4 cups oysters Drained; reserve liquid, or use less, to taste
  • 14 oz cooked artichoke hearts
  • 2 tsp salt
  • 1/4 tsp tabasco sauce
  • 1/2 cup whipping cream
  • 3 Tbsp parsley (chopped fresh)
  1. In a 3-quart casserole, melt butter and sauté shallots. When shallots are translucent, add thyme, bay leaf, and cayenne pepper. Add flour and whisk well.
  2. Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil.
  3. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.

Notes:  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.


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