Oyster Artichoke Soup Recipes

Steps:

• Drain oysters, reserving 1 cup liquid.
• Cut each oyster into fourths.
• Melt butter in a Dutch oven over medium heat.
• Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
• Add flour, stirring until blended.
• Cook 1 minute, stirring constantly.
• Gradually stir in reserved 1 cup oyster liquid and chicken broth.
• Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
• Remove and discard bay leaves.
• Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
• Stir in cream and cook just until thoroughly heated.
• Serve immediately.

Steps:

• In a 2-quart saucepan, heat the olive oil over medium-high heat until it starts to sizzle. Add the onion, celery, artichoke hearts, and garlic and stir. Sauté for 5 minutes, then sprinkle with the flour and stir. Slowly whisk in the white wine, milk, and the oyster liquid. Bring to a boil, stirring or whisking, then add the cream, reduce heat, and simmer for about 10 minutes. Stir in the oysters, scallions, and a little salt and simmer about 5 more minutes. Season to taste with salt, pepper, and hot sauce. Add a squeeze of lemon and garnish with croutons.

Steps:

• In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.