Oyster and artichoke soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Artichokes |
| ½ | cup | Green onions, finely chopped 1 celery, finely chopped |
| 1 | each | Carrot, Medium, scraped and chopped 1 tsp parsley, chopped |
| 2 | eaches | Garlic cloves, pressed |
| 1 | each | Stk butter |
| ½ | teaspoon | Thyme |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Anise seeds |
| 1 | each | Bayleaf |
| 1 | quart | Chicken stock, warmed |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Worcestershire sauce |
| ½ | cup | Vermouth |
| ¼ | cup | Half and half cream |
| gram | Rind of one lemon | |
| 1 | teaspoon | Salt |
| 1 | quart | Oysters and liquid |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Lemon juice |
Directions
INGREDIENTS
DIRECTIONS
Cook artichokes. Scrape leaves, chop hearts and reserve. In a 4 qt heavy pot, melt butter; saute onions, celery, carrot, parsley, garlic, thyme and bay leaf until celery and carrots are tender. Add scrapings and heat; stir well. Slowly stir in flour, but do not brown. Slowly stir in stock. Add anise, cayenne, salt and worcestershire sauce. Simmer liquid and add to artichoke mixture.
Cook over low heat 10 minutes. Add vermouth, white wine, half and half, lemon juice and lemon rind. Remove bay leaf. Blend until smooth. Heat.
Submitted By EARL SHELSBY On 01-27-95