Artichoke and Oyster Soup

Title:
Artichoke and Oyster Soup

Yield:
1 Servings

Categories:
Cajun,
Soups




Ingredients:





     1    Stick butter


     4 tb All-purpose flour


     1 tb Onions; minced


     1 tb Green onions; minced


     1 tb Celery minced


     1 tb Garlic; minced


     2 cn Artichoke hearts; quartered*


    12    Oysters; remove any shell


          -fragments*


     1 cn Mushroom stems and pieces;


          -chopped*


   1/2 c  Milk


     3 c  Chicken broth


     2 tb Parmesan cheese; grated


   1/4 c  Dry white wine


          Salt and pepper to taste






 1. Heat butter in a saucepan until the foam subsides.


 


 2. Add the flour and make a white roux.


 


 3. Add the onions, green pepper, cellery and garlic and cook until they are


 wilted and clear.


 


 4. Add the milk slowly and stir or whisk constantly to keep the mixture


 smooth.


 


 5. Add the oyster liquor, mushroom and artichoke liquid and continue to


 stir or whisk the mixture.


 


 6. Add the oysters and cook until wilted and edges curled. Remove the


 oysters and chop them before returning them to the soup.


 


 7. Add the quartered artichoke hearts, oysters and chopped mushrooms to the


 soup and enough of the chicken broth to make soup consistency.


 


 8. Add salt and pepper to taste. Just before serving, add the Parmesan


 cheese and wine and let the soup simmer a few minutes longer.


 


 Notes: Reserve the liquid from the artichokes hearts, mushrooms and the


 oysters for a fuller flavoured soup.


 


 Recipe by: Festival: French-Louisiana Festival; October 13-15, 1995


 


 Posted to recipelu-digest Volume 01 Number 415 by RecipeLu


 
on Dec 29, 1997