Oyster Soup Recipe
Oyster Soup Recipe with a easy to make with help of very simple ingredients and one of and easy And Chowder Recipe,famous Oyster Soup recipe
Yield: 6 people
Calories: 369kcal
Materials
- 6 tablespoon butter melted
- 1/2 cup shallots (chopped fine)
- 1/4 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 2 tablespoon flour
- 14 oz chicken broth (more or less won't h; urt)
- 4 cup oysters drained; reserve liquid (less, to
- 14 oz artichoke hearts cooked
- 2 teaspoon salt
- 1/4 teaspoon tabasco
- 1/2 cup whipping cream
- 3 tablespoon parsley (chopped, fresh)
Instructions
- In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper.
- Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco.
- Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.
- Chicken broth with artichokes and poached oysters This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook byJean Durkee.
- It's an intriguing combination of modern American ingredientswith traditional cajun flavorings.
- Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
- When I'm not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that's doublewhat the recipe calls form.
- The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.