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Oyster-Artichoke Soup Recipe

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This recipe for Oyster-Artichoke Soup, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Jeansonne
Added: Monday, October 13, 2008


1/2 stick butter
4 slices bacon, cut into small pieces
2 med onions chopped
2 stalks celery chopped
1 clove garlic chopped
2 bunches green onions chopped
1 bunch parsley chopped
1 box frozen artichoke hearts-thawed and chopped or 1 can drained and rinsed
15 raw oysters
2 T flour
1 bay leaf
Water approx 1 1/2 quarts
2 pinches thyme
1 pinch oregano
1 pinch sweet basil
1 rosemary leaf
1 dash Worchestershire sauce
Lemon-pepper to taste
salt and pepper to taste

Melt butter, add bacon, onions, celery and garlic. Barely brown. Add artichokes and oysters. Cook slowly about 20-30 minutes. Add bay leaf, thyme, oregano, sweet basil, rosemary leaf, Worchestershire sauce, lemon-pepper and black peppper. Stir.

Add flour. Stir. Add water, green onions and parsley. Bring to boil. Simmer for about 30 minutes covered.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Houma Courier 1976




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