up liquid.
Cut each oyster into fourths.
Melt butter
Melt butter in large soup pot and add flour, stirring to dissolve (but not too brown).
Add water and cook until thick.
Add oysters and all seasonings and simmer about 20 minutes.
Add whipping cream, green onions, parsley and artichoke hearts and cook an additional 10 to 15 minutes.
Add wine, if desired, and salt and pepper to taste.
Serve at once.
Boil fresh artichokes in saltwater with vinegar for 55 minutes or until tender. Drain and cool. Scrape leaves and chop. Set aside. In a large Dutch oven, brown flour in butter and oil for 5 minutes. Add onion, celery, green onions and garlic. Saute for 15 minutes. Add parsley, ham, turkey or chicken stock, season salt and pepper; simmer 20 minutes. In another pan, heat oysters in their liquid until edges curl. Drain off liquid into soup mix. Cut up oysters or leave whole. Add to soup and simmer 15 minutes longer. Season to taste. Serves 12.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked
dding to the recipe later.
Start the soup by sauteing the
Start this creamy soup by adding six cups of
In heavy 4-quart pot, melt butter over medium heat.
Add onions, celery and garlic.
Saute until soft.
Add artichokes and sprinkle with flour.
Stir to coat, but do not brown.
Gradually add broth, stirring constantly.
Add next 4 ingredients and simmer, covered, for 1 hour.
Add oysters, with liquid, and sherry.
Simmer 10 minutes.
Do not boil.
Stir in half and half and milk.
Cool and refrigerate for 8 hours.
Before serving, heat slowly over low heat.
Serves 8 bowls or 16 cups.
reheat oven to 350\u00b0.
Drain oysters and reserve liquid.
Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
Warm oysters until they curl. Reserve.
Saute onions, celery, garlic and green onions in butter.
Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
Pour into a 14 x 10 x 2-inch casserole.
Sprinkle Absinthe and seasoned bread crumbs on top.
Bake 20-30 minutes.
old in dry spinach and artichoke hearts.
-Fold the mixture
Precook chicken, maybe boil and use water in soup. Shred chicken.
Add olive oil, saute onion for 5 minutes. Then add celery and saute for 5 minutes. Then add garlic and saute for another minute.
Add 1/2 of broth and artichokes, when all vegetables are soften, puree. Then add the rest of the broth and shredded chicken, salt and pepper. Bring to a boil.
Cook vegetables, including frozen artichoke hearts if used, in water
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Cook artichokes as package directs.
Set a few artichoke hearts aside.
Blend the rest with stock until smooth.
Return to pot and add milk, half and half, butter, salt and pepper.
Heat but do not boil.
Chop remaining artichoke hearts and stir into soup.
Serves 6.
In large saucepan melt the butter.
Add onion and garlic and saute until tender.
Add flour and cook for 2 minutes stirring constantly.
Remove from heat.
Whisk in the stock and vermouth then add 1 can of drained artichoke hearts.
Cook over medium heat stirring constantly for 5 minutes.
Pour into blender and process until pureed.
Return to saucepan and add the half and half, chopped artichokes and seasonings.
Pour into soup bowls and sprinkle with Bleu Cheese.
b>artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until
br>Add chicken stock, celery soup, milk, parsley, curry powder and
ysters & reserving 1/2 cup oyster liquor.
In large heavy
In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
Add artichoke hearts & cayenne pepper. Bring to a boil.
Pour soup into a blender & mix until smooth.
Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.