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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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For oyster soup lovers who pine for a rich, chowdery style of soup. Great on a rainy day! Fresh oysters are unsurpassable in this soup but the fresh oysters at the deli will work too. I'd stay away from canned oysters from the canned fish isle. Ingredients:
20 oysters, shucked, with liquor strained and reserved |
12 artichoke bottoms (canned, drained) |
1/4 cup unsalted butter |
3 tablespoons all-purpose flour |
1/2 cup dry white wine |
4 cups chicken broth |
1/2 cup heavy cream |
3/4 cup finely chopped celery |
1 pinch minced fresh thyme leave |
salt |
fresh ground pepper |
3 green onions, very finely chopped |
Directions:
1. Coarsely chop artichoke bottoms and set aside.
2. Melt butter in medium saucepan and whisk in flour. Cook for 1 minute over very low heat, stirring occasionally. Add white wine, chicken broth, heavy cream, celery, thymeleaves, salt and pepper, and stir. Simmer for 20 minutes.
3. Remove saucepan from heat. Add chopped artichokes, oyster liquor, and 8 oysters. Allow soup to cool for 5 minutes.
4. Puree soup in blender until fairly smooth, but with some texture remaining. This may be done ahead of time.
5. When ready to serve, bring soup to boil and add the chopped scallions. Boil for 30 seconds, then add remaining 12 oysters and cook just until their edges curl.
6. Serve immediately.
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