Side Pannel
Oyster and Artichoke Soup
Oyster and Artichoke Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Soups
Ingredients List
- 6 md Artichokes
- 4 c Chicken stock
- 1/2 c Unsalted butter
- 2 Leeks; split and sliced
- 2 Stalks celery; coarsely
- -chopped
- 4 Shallots; chopped
- 2 Cloves garlic; minced
- 1 c Cooked rice
- 1/4 ts Thyme
- 1/4 ts Basil
- 1/4 ts Cayenne pepper
- 2 c Raw oysters; in their own
- -juice
- 1 c Cream
- Lemon slices; for garnish
Directions
Place artichokes and stock in a 2- to 3-gallon pot over medium heat and
cook until artichokes are tender, about 45 minutes. Remove artichokes and
let cool; reserve the cooking liquid. Remove leaves (if desired, scrape the
soft pulp off and addit to the soup with the chopped hearts; or save the
leaves to serve cold with a vinaigrette). Cut out the fiberous chokes;
coarsely chop the hearts.
In a 12-inch frying pan over mediium heat, melt butter. Add leeks, celery,
shallots and garlic and cook until they are soft, about 20 minutes. Add the
artichoke-cooking liquid, bring to a boil, reduce to a simmer, and cook 20
minutes. Add rice, thyme, basil and cayenne.
In a small saucepan over medium heat, cook oysters in their own juice until
plump (2 to 3 minutes). Add half the oysters and half the chopped artichoke
hearts to the soup. In a food processor, blender or food mill, puree the
soup in batches. Add cream and strain soup through a sieve; gently warm
soup.
To serve, place one reserved oyster and 1 tablespoon of the remaining
chopped artichoke hearts in each soup bowl. Ladle in the soup and garnish
with lemon slices.
cook until artichokes are tender, about 45 minutes. Remove artichokes and
let cool; reserve the cooking liquid. Remove leaves (if desired, scrape the
soft pulp off and addit to the soup with the chopped hearts; or save the
leaves to serve cold with a vinaigrette). Cut out the fiberous chokes;
coarsely chop the hearts.
In a 12-inch frying pan over mediium heat, melt butter. Add leeks, celery,
shallots and garlic and cook until they are soft, about 20 minutes. Add the
artichoke-cooking liquid, bring to a boil, reduce to a simmer, and cook 20
minutes. Add rice, thyme, basil and cayenne.
In a small saucepan over medium heat, cook oysters in their own juice until
plump (2 to 3 minutes). Add half the oysters and half the chopped artichoke
hearts to the soup. In a food processor, blender or food mill, puree the
soup in batches. Add cream and strain soup through a sieve; gently warm
soup.
To serve, place one reserved oyster and 1 tablespoon of the remaining
chopped artichoke hearts in each soup bowl. Ladle in the soup and garnish
with lemon slices.
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