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Recipe Name: Artichoke And Oyster Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 1

1 Stick butter
4 Tablespoon(s) All-Purpose Flour
1 Tablespoon(s) Onions, minced
1 Tablespoon(s) Green onions, minced
1 Tablespoon(s) Celery minced
1 Tablespoon(s) Garlic, minced
2 Artichoke hearts, quartered*
12 Oysters, remove any shell
1 Mushroom stems and pieces
1/2 Cup(s) Milk
3 Cup(s) Chicken broth
2 Tablespoon(s) Parmesan cheese, grated
1/4 Cup(s) Dry white wine
Salt and pepper to taste
Heat butter in a saucepan until the foam subsides. Add the flour and
make a white roux. Add the onions, green pepper, cellery and garlic
and cook until they are wilted and clear. Add the milk slowly and stir
or whisk constantly to keep the mixture smooth. Add the oyster liquor,
mushroom and artichoke liquid and continue to stir or whisk the
mixture. Add the oysters and cook until wilted and edges curled.
Remove the oysters and chop them before returning them to the soup.
Add the quartered artichoke hearts, oysters and chopped mushrooms to
the soup and enough of the chicken broth to make soup consistency. 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

Nutrition (calculated from recipe ingredients)
Calories: 1615
Calories From Fat: 907
Total Fat: 103g
Cholesterol: 262.6mg
Sodium: 3192.8mg
Potassium: 3808.6mg
Carbohydrates: 128.3g
Fiber: 44.3g
Sugar: 9.9g
Protein: 55.2g

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