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. It's an intriguing combination of modern American ingredients with traditional cajun flavorings.


(Serves 6)


  1. In a 3-quart casserole, melt butter and sautae 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.


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 I'm not making a double recipe, I usually dump the entire 1-cup container of whipping cream into the soup, even though that's 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 
Recipe last modified: 12 Nov 85

Original header

From: pedersen@mcchi2.ARPA (Deborah Pedersen)
Subject: RECIPE: Artichoke and poached oyster soup
Date: 14 Dec 85 06:46:03 GMT
Organization: Microelectronics Computer Corporation, Austin TX
Approved: reid@glacier.UUCP

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