Oyster and Artichoke Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 cup, chopped Onions, raw 2 Tbsp. minced Garlic 1 pat (1" sq, 1/3" high) Butter, salted 3/4 cup, diced Celery, raw 4 cups Artichoke Hearts (in water) diced3 cups (8 fl oz) Water, tap 1/2 cup dry milk powder (or regular skim milk)12 medium Oysters , choppedpinch of Tarragon, ground Salt & White Pepper to taste
Take a small saucepan and saute the onions in the butter on low (use cooking spray if you feel you need more fat to saute). We do not want any color just get them a bit soft. Add garlic stir for about 30 seconds. Add the celery and continue to cook on medium for 2 minutes. Add the artichokes, water and milk. Cook on medium for 5 minutes. Use an emergent blender or regular blender to puree this mixture. When mixture is smooth, add back to saucepan. Add chopped oysters, tarragon, salt & pepper. Cover and cook on low for 20 minutes until oysters are cooked. Serve or freeze!
Serving Size: Makes 7 one cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user HARRIETANN.
Serving Size: Makes 7 one cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user HARRIETANN.
Nutritional Info Amount Per Serving
- Calories: 78.7
- Total Fat: 1.0 g
- Cholesterol: 8.0 mg
- Sodium: 512.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 5.3 g
- Protein: 5.7 g