ARTICHOKE OYSTER SOUP
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.
Ingredients
(Serves 6)
- 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)
Procedure
-
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.
-
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
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.
Rating
Difficulty:
easy.
Time:
20 minutes.
Precision:
measure the spices.
Contributor
Deborah Pedersen
Microelectronics Computer Corporation, Austin TX
pedersen@mcchi2.ARPA
Recipe last modified: 12 Nov 85
Original header
From: pedersen@mcchi2.ARPA (Deborah Pedersen)
Newsgroups: mod.recipes
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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