Oyster and Artichoke Soup
From HARBOR HOUSE BED & BREAKFAST
1/2 cup butter 6 shallots, finely chopped 1/2 cup chopped celery 2 cloves garlic, minced 2 tablespoons all-purpose flour 3 cups chicken broth or clam juice 1 14 ounce can artichoke hearts, drained and chopped 2 tablespoons snipped parsley or 2 teaspoons dried parsley 2 bay leaves 1/4 teaspoon dried thyme leaves, crushed Dash ground red pepper Salt and pepper to taste 24 shucked oysters In a 3-quarter saucepan, melt butter. Add shallots, celery, and garlic. Cook over medium heat until tender. Stir flour into vegetable mixture. Cook and stir over medium heat for 3 minutes. Remove saucepan from heat. Using a wire whisk, stir in chicken broth or clam juice until smooth. Add artichoke hearts, parsley, bay leaves, thyme, ground red pepper, salt, and pepper. Bring to boiling; reduce heat to low. Cover and simmer for 30 minutes. Remove and discard bay leaves. Add oysters and simmer, uncovered for 1 to 4 minutes or until oysters begin to curl around the edges. Serves 8 - 10 side dish servings. |
Our Favorite Recipes
Classic Stuffed Deviled Eggs
Classic Stuffed Deviled Eggs prepared by Harbor House Bed & Breakfast...Read More