Oyster and Artichoke SoupSubmitted by: MKLEIN167
IntroductionA classic New Orleans recipe A classic New Orleans recipe
Oysters, 22 medium (remove)
Artichokes, frozen, 2 package (9 oz) (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Garlic, 4 tsp (remove)
Butter, salted, 0.5 cup (remove)
Thyme, ground, 2 tsp (remove)
Pepper, red or cayenne, 1 tbsp (remove)
Milk, nonfat, 3 cup (remove)
Light Cream (coffee cream or table cream), 0.25 cup (remove)
Parmesan Cheese, shredded, 8 tbsp (remove)
*Wheat flour, white, all-purpose, unenriched, 0.33 cup (remove)
Salt, pepper and creole seasoning to taste
Green onion and parsley to garnish
Puree one package of articokes and quarter the other, set to one side.
Place one stick of butter in a stock pot on medium heat. Add 4 tsp of chopped garlic and the onion chopped. Cook on medium heat until onions and garlic are translucent.
Add the third of a cup of flour to butter mixture to create a blonde roux. Cook until mixture has browned slightly and is quite thick.
To roux add 3 cups of milk, quater cup of cream, quartered artichokes, and pureed artichokes. Add thyme and other desired seasoning. Simmer on low heat for 10 minutes.
(If sauce is too thick after too minutes, add more milk)
Last ingredients to add are the oysters with brine.
Cook for seven more minutes.
Makes 10 - 3/4 cup servings
Garnish with green onion and parsley
Number of Servings: 10
Recipe submitted by SparkPeople user MKLEIN167.