Oyster and Artichoke Soup-Gunther Preuss

  1. In a heavy saucepan melt butter.
  2. Add garlic, onion and water; cover and and sweat over medium heat until soft.
  3. Stir in flour, mix well and cook for 1 to 2 minutes.
  4. Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened.
  5. Drain artichoke hearts and blanch for 2 minutes in boiling water.
  6. Refresh in cold water and drain.
  7. Remove leaves from bottoms.
  8. Chop bottoms in medium-size pieces and set aside; add leaves to stock.
  9. Chop half of the oysters and add to stock.
  10. Slice remaining oysters in large pieces and set aside.
  11. Cook soup about 2 minutes, remove from heat, and puree in blender or food processor.
  12. Return to heat.
  13. Add reserved oysters and artichoke pieces, marjoram, and parsley.
  14. Heat oysters about 2 minutes or just until done.
  15. Taste to correct seasoning.

butter, garlic, onions, water, flour, chicken broth, stock, water, cayenne pepper, hearts, oysters, marjoram, parsley

Taken from recipeland.com/recipe/v/oyster-artichoke-soup-gunther-p-44596 (may not work)

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