• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Oyster and Artichoke Soup-Gunther Preuss

  • Recipe Submitted by on

Category: Soups, Vegetables, Seafood

 Ingredients List

  • VAN GEFFEN VGHC42A
  • 3 tb Butter
  • 1 sm Clove Garlic; Crushed
  • 1 md Onion; Chopped
  • 1/4 c Water
  • 3 tb Flour
  • 1 cn Concentrated Chicken Broth;
  • -10-3/4oz or
  • 3 c Strong Homemade Stock
  • 1 c Water (Omit if using home-;
  • -made stock)
  • 1/8 ts Cayenne Pepper
  • 1 cn Artichoke Hearts; 14oz
  • 2 16oz Jars Ooysters; Divided
  • 1/2 ts Fresh Marjoram; Chopped Fine
  • 1/4 ts Dried Marjoram
  • 1 tb Chopped Parsley

 Directions

In a heavy saucepan melt butter. Add garlic, onion and water; cover and
"sweat" over medium heat until soft. Stir in flour, mix well and cook for 1
to 2 minutes. Add stock and water (or homemade stock) and cayenne pepper,
stirring until mixture has thickened. Drain artichoke hearts and blanch for
2 minutes in boiling water. Refresh in cold water and drain. Remove leaves
from bottoms. Chop bottoms in medium-size pieces and set aside; add leaves
to stock. Chop half of the oysters and add to stock. Slice remaining
oysters in large pieces and set aside. Cook soup about 2 minutes, remove
from heat, and puree in blender or food processor. Return to heat. Add
reserved oysters and artichoke pieces, marjoram, and parsley. Heat oysters
about 2 minutes or just until done. Taste to correct seasoning. (Is using
canned broth, the soup should need no salt.) Versailles Restaurant, New
Orleans. Source: Gulf Coast Cooking.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?