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Oyster-artichoke soup

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Ingredients/Components

half and half - 1 c
milk - 1 c
salt - 1 tsp
flour - 3 Tbsp
butter - 1/2 c
Worcestershire sauce - 1 Tbsp
cloves garlic, minced - 3 item
chicken broth
thyme - 1/2 tsp
sherry - 1/3 c
ribs celery, chopped - 3 item
cayenne pepper to taste - 1 item
bunches green onions, chopped - 2 item
cans artichoke hearts, drained and quartered - 2 oz
oysters, drained and chopped reserve liquid - 1 qt

How to make oyster-artichoke soup:

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.

Recipe categories: Soups & stews, Main dish, Bisques/cream soups.

Rating:

3.7

Average rating: 3.7, total votes: 6

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