Oyster and Artichoke Soup-Gunther Preuss
- 3 tablespoons butter
- 1 small garlic cloves crushed
- 1 medium onions chopped
- 1/4 cup water
- 3 tablespoons flour, all-purpose
- 1 can chicken broth
- 3 cups stock
- 1 cup water
- 18 teaspoon cayenne pepper
- 1 can artichoke hearts
- 2 jars oysters
- 1/2 teaspoon marjoram
- 1 tablespoon parsley leaves chopped
- In a heavy saucepan melt butter.
- Add garlic, onion and water; cover and and sweat over medium heat until soft.
- Stir in flour, mix well and cook for 1 to 2 minutes.
- Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened.
- Drain artichoke hearts and blanch for 2 minutes in boiling water.
- Refresh in cold water and drain.
- Remove leaves from bottoms.
- Chop bottoms in medium-size pieces and set aside; add leaves to stock.
- Chop half of the oysters and add to stock.
- Slice remaining oysters in large pieces and set aside.
- Cook soup about 2 minutes, remove from heat, and puree in blender or food processor.
- Return to heat.
- Add reserved oysters and artichoke pieces, marjoram, and parsley.
- Heat oysters about 2 minutes or just until done.
- 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)