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Oyster Artichoke Soup

20 oysters, shucked, with liquor strained and reserved
12 artichoke bottoms (canned, drained)
14 cup unsalted butter
3 tablespoons all-purpose flour
12 cup dry white wine
4 cups chicken broth
12 cup heavy cream
34 cup finely chopped celery
1 pinch minced fresh thyme leave
fresh ground pepper
3 green onions, very finely chopped


Coarsely chop artichoke bottoms and set aside. 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. Remove saucepan from heat. Add chopped artichokes, oyster liquor, and 8 oysters. Allow soup to cool for 5 minutes. Puree soup in blender until fairly smooth, but with some texture remaining. This may be done ahead of time. 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. Serve immediately.

Source: www.food.com