OYSTER ARTICHOKE SOUP NEW ORLEANS STYLE RECIPE - (4.4/5)
Provided by ROBandSEAN
Number Of Ingredients 16
Steps:
- In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.
OYSTER-ARTICHOKE SOUP
Make and share this Oyster-Artichoke Soup recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 55m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Drain oysters, reserving 1 cup liquid.
- Cut each oyster into fourths.
- Melt butter in a Dutch oven over medium heat.
- Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
- Add flour, stirring until blended.
- Cook 1 minute, stirring constantly.
- Gradually stir in reserved 1 cup oyster liquid and chicken broth.
- Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
- Remove and discard bay leaves.
- Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
- Stir in cream and cook just until thoroughly heated.
- Serve immediately.
Nutrition Facts : Calories 339, Fat 25.3, SaturatedFat 14.8, Cholesterol 113.8, Sodium 686.3, Carbohydrate 16.3, Fiber 3.6, Sugar 1.6, Protein 13.6
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