Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| \N \N | VAN GEFFEN VGHC42A |
| 3 tablespoons | Butter |
| 1 small | Clove Garlic; Crushed |
| 1 medium | Onion; Chopped |
| ¼ cup | Water |
| 3 tablespoons | Flour |
| 1 can | Concentrated Chicken Broth; 10-3/4oz or |
| 3 cups | Strong Homemade Stock |
| 1 cup | Water (Omit if using home-; made stock) |
| ⅛ teaspoon | Cayenne Pepper |
| 1 can | Artichoke Hearts; 14oz |
| 2 \N | 16oz Jars Ooysters; Divided |
| ½ teaspoon | Fresh Marjoram; Chopped Fine |
| ¼ teaspoon | Dried Marjoram |
| 1 tablespoon | Chopped Parsley |
In a heavy saucepan melt butter. Add garlic, onion and water; cover and "sweat" over medium heat until soft. Stir in flour, mix well and cook for 1 to 2 minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened. Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in cold water and drain. Remove leaves from bottoms. Chop bottoms in medium-size pieces and set aside; add leaves to stock. Chop half of the oysters and add to stock. Slice remaining oysters in large pieces and set aside. Cook soup about 2 minutes, remove from heat, and puree in blender or food processor. Return to heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat oysters about 2 minutes or just until done. Taste to correct seasoning. (Is using canned broth, the soup should need no salt.) Versailles Restaurant, New Orleans. Source: Gulf Coast Cooking.
Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 10:31:55 -0500 From: LD Goss <ldgoss@...>