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Oyster and Artichoke Soup Recipe
Serves 5 Ingredients: 3 tbsp butter
1 small clove garlic, crushed
1 medium onion, chopped
1/4 cup water
3 tbsp flour
1 10 3/4-oz can concentrated chicken broth, or 3 cups strong homemade stock
1 cup water (omit if using homemade stock)
1/8 tsp cayenne pepper
1 14-oz can artichoke hearts
2 16-oz jars oysters, divided
1/2 tsp fresh marjoram, chopped fine
1/4 teaspoon dried marjoram
1 tablespoon chopped parsley
Instructions: 1. In a heavy saucepan melt butter.
2. Add garlic, onion and water; cover and 'sweat' over medium heat until soft.
3. Stir in flour, mix well and cook for 1 to 2 minutes.
4. Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened.
5. Drain artichoke hearts and blanch for 2 minutes in boiling water.
6. Refresh in cold water and drain.
7. Remove leaves from bottoms.
8. Chop bottoms into medium-sized pieces and set aside; add leaves to stock.
9. Chop half of the oysters and add to stock.
10. Slice remaining oysters in large pieces and set aside.
11. Cook soup for about 2 minutes, remove from heat, and puree in blender or food processor.
12. Return to heat.
13. Add reserved oysters and artichoke pieces, marjoram, and parsley.
14. Heat oysters about 2 minutes or just until done.
15. Taste to correct seasoning.
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