"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Oyster and Artichoke Soup Recipe

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This recipe for Oyster and Artichoke Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

La Bonne Cuisine
Added: Monday, March 2, 2009


1/2 c butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, minced
2 (14-oz) cans artichoke hearts, washed,
drained and quartered
3 tbsp flour
1 to 1-1/2 quarts chicken stock
cayenne to taste
1 tsp salt
1 tbsp Worcestershire sauce
1/4 tsp thyme
1 quart oysters, drained and chopped
(reserve liquor)
1/3 c sherry
1 c half-and-half cream
1 c milk

In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.




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