"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Contributor:  
Contributor:  
La Bonne Cuisine
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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