Oyster and Artichoke Soup

1. 1

   Melt butter in a large saucepan over medium heat.

2. 2

   Saute onion and celery until tender, about 10 minutes.

3. 3

   Pour in the chicken stock, and reduce heat to low.

4. 4

   Cook for about 15 minutes.

5. 5

   Add the artichokes and oysters, and simmer for 10 more minutes.

6. 6

   Finally, stir in the heavy cream and half-and-half cream.

7. 7

   Cook until heated through, but do not boil, about 15 minutes.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.