Oyster Artichoke Soup Recipes

OYSTER AND ARTICHOKE SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and celery until tender, about 10 minutes. Pour in the chicken stock, and reduce heat to low. Cook for about 15 minutes. Add the artichokes and oysters, and simmer for 10 more minutes. Finally, stir in the heavy cream and half-and-half cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.

OYSTER ARTICHOKE SOUP NEW ORLEANS STYLE RECIPE - (4.4/5)

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

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.

OYSTER ARTICHOKE SOUP

Steps:

• Wash and drain artichokes; set aside. In a 4-quart heavy pot, melt butter; sauté green onions and garlic until soft. Cut artichokes into 4 pieces and add to pot; sprinkle with flour and stir to coat well. DO NOT BROWN!!! Add chicken stock, red pepper, anise seed, salt and Worcestershire; simmer for 15 minutes. While mixture cooks, drain oysters; reserve liquor and check for shells. To chop oysters, put in blender and, while keeping hand on switch, turn on motor twice. Add oysters and oyster liquor to pot; simmer for about 10 minutes. DO NOT BOIL!!!