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Oyster artichoke soup

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Ingredients/Components

flour - 1/4 c
vegetable oil - 1 Tbsp
vinegar - 1 Tbsp
stick butter - 1 item
chopped celery - 1/2 c
chopped onions - 1 c
salt to taste - 1 item
chopped parsley - 2 tsp
seasoned salt - 1 Tbsp
black pepper - 1 tsp
bunch green onions, chopped - 1 item
clove garlic, chopped - 1 item
turkey or chicken stock - 1 qt
oysters with liquid - 5 doz
artichoke hearts, drained - 5 artichokes
lean ham, chopped - 4 oz

How to make oyster artichoke soup:

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. Saut?� 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.

Recipe categories: Soups & stews, Seafood, Shellfish.

Rating:

2.7

Average rating: 2.7, total votes: 9

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