Sunday, May 13, 2012

Artichoke Oyster Soup Recipe

Find Recipes invites you to try Artichoke Oyster Soup Recipe

6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1  bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)

In a 3-quart casserole, melt butter and saute 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:  Chicken broth with artichokes and poached oysters -- It's an intriguing combination of modern American ingredients with traditional cajun flavorings. Fresh parsley tastes much better than dried parsley. If the oysters arebigger 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 (about 1-cup) container of whipping cream into the soup, even though that's doublewhat the recipe calls form. The timing on cooking the oysters is fairly critical. If you overcook  them, they will be rubbery. Difficulty: easy. Time: 20 minutes. Precision: measure the spices.

More from the Find Recipes :
Antoine's Oysters Rockerfeller Recipe
Seafood Chowder (Halifax Version) Recipe
Seafood Chowder Recipe
Angel Hair Pasta With Sea Scallops Recipe
Another Tuna Casserole Recipe
Tuna Casserole Recipe
Fiery Pumpkin Seeds Recipe
Chicken Soup Recipe

No comments:

Post a Comment