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.