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Oyster-Artichoke Soup

Oyster-Artichoke Soup Recipe

A hearty soup with two of my favorite foods...oysters and artichokes.
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Prep Time 20 mins
Cook Time 35 mins
Course Appetizer
Cuisine Southern American
Servings 8 cups
Calories 339 kcal

Ingredients
  

  • 2 (12 ounce) containers fresh standard oysters
  • 1/2 cup butter
  • 2 bunches green onions, chopped
  • 6 bay leaves
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1/4 cup flour
  • 2 (14 ounce) cans chicken broth
  • 1 (14 ounce) can artichoke hearts, drained and cut into eighths
  • 2 teaspoons chopped fresh parsley
  • 1 cup whipping cream

Instructions
 

  • Drain oysters, reserving 1 cup liquid.
  • Cut each oyster into fourths.
  • Melt butter in a Dutch oven over medium heat.
  • Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
  • Add flour, stirring until blended.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in reserved 1 cup oyster liquid and chicken broth.
  • Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
  • Remove and discard bay leaves.
  • Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
  • Stir in cream and cook just until thoroughly heated.
  • Serve immediately.

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Nutrition

Serving: 2557gCalories: 339kcalCarbohydrates: 16.3gProtein: 13.6gFat: 25.3gSaturated Fat: 14.8gCholesterol: 113.8mgSodium: 686.3mgFiber: 3.6gSugar: 1.6g
Keyword < 60 Mins, Easy, Oysters, Savory, Stove Top, Thanksgiving, Vegetable
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