Creamy Artichoke and Oyster Soup

• 2 cups artichoke hearts
• 12 each oysters
• 4 tablespoons butter
• 4 tablespoons flour, all-purpose
• 1 cup milk
• 3 each scallions, spring or green onions chopped
• 1 clove garlic
• 1/4 cup parsley leaves chopped
• 1 pinch thyme
• 1 cup cream
• 1 x salt and black pepper freshly ground, to taste

1. Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside.
2. Buzz the rest with their liquid in the blender.
3. Make a white roux with the butter and flour, letting them cook together, stirring, without browning.
4. Stir in the artichoke puree, any liquid from the oysters and 1 cup milk.
5. Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended.
6. Add the oysters and the cream and heat just until the oysters plump and curl around the edges.
7. Serve in deep bowls immediately, the top garnished with the reserved artichokes.

hearts, oysters, butter, flour, milk, scallions, clove garlic, parsley, thyme, cream, salt

Taken from recipeland.com/recipe/v/creamy-artichoke-oyster-soup-34926 (may not work)