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

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)