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

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