Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Artichoke Oyster Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Tablespoon(s) Butter, melted
1/2 Cup(s) Shallots, chopped fine
1/4 Teaspoon(s) Thyme
1 Bay leaf
1/2 Teaspoon(s) Cayenne pepper
2 Tablespoon(s) Flour
14 Ounce(s) Chicken broth
more or less won't hurt
4 Cup(s) Oysters, drained reserve
liquid less to taste
14 Ounce(s) Artichoke hearts, cooked
2 Teaspoon(s) Salt
1/4 Teaspoon(s) Tabasco
1/2 Cup(s) Whipping cream
3 Tablespoon(s) Parsley, chopped fresh
Directions:
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 ~- This is a modern cajun-style recipe that I adapted from a
local convenience-food cookbook by Jean Durkee. It's an intriguing
combination of modern American ingredients with traditional cajun
flavorings. Fresh parsley tastes much better than dried parsley. If
the oysters are bigger 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
double what 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. : Deborah Pedersen : Microelectronics Computer Corporation,
Austin TX : pedersen@mcchi2.ARPA : Copyright (C) 1986 USENET
Community Trust From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 171
Total Fat: 19.5g
Cholesterol: 57.7mg
Sodium: 1054.3mg
Potassium: 422.7mg
Carbohydrates: 18.1g
Fiber: 4.4g
Sugar: 5.4g
Protein: 5.1g


Scale this recipe to Servings [?]