Artichoke And Oyster Soup Recipe
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Ingredients : Artichoke And Oyster Soup Recipe
1 stick butter
4 tbsp all-purpose flour
1 tbsp onions, minced
1 tbsp green onions, minced
1 tbsp celery minced
1 tbsp garlic, minced
2 can artichoke hearts, quartered*
12 oysters, remove any shell - fragments*
1 can mushroom stems and pieces, chopped*
1/2 cup milk
3 cup chicken broth
2 tbsp parmesan cheese, grated
1/4 cup 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.
From the files of RecipeLu <recipelu@recipelu.com>
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Per Serving (excluding unknown items): 1391 Calories; 106g Fat (69.5%
calories from fat); 42g Protein; 63g Carbohydrate; 11g Dietary Fiber;
326mg Cholesterol; 3854mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean
Meat; 5 Vegetable; 1/2 Non-Fat Milk; 19 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Festival: French-Louisiana Festival; October 13-15, 199
Preparation Time: 0:00
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