Name: Oyster Artichoke Soup
Yield: 4 servings
Ingredients: 5 medium artichokes or 3 cans (16 oz.) artichoke hearts, drained; salt to taste; 1 Tbsp. vinegar; 1/4 c. flour; 1 stick butter; 1 Tbsp. vegetable oil; 1 c. chopped onions; 1/2 c. chopped celery; 1 bunch green onions, chopped; 2 tsp. chopped parsley; 1 clove garlic, chopped; 4 oz. lean ham, chopped; 1 qt. turkey or chicken stock; 1 Tbsp. seasoned salt; 1 tsp. black pepper; 5 doz. oysters with liquid

Servings: persons

5 medium artichokes or 3 cans (16 oz.) artichoke hearts, drained
salt to taste
1 Tbsp. vinegar
1/4 c. flour
1 stick butter
1 Tbsp. vegetable oil
1 c. chopped onions
1/2 c. chopped celery
1 bunch green onions, chopped
2 tsp. chopped parsley
1 clove garlic, chopped
4 oz. lean ham, chopped
1 qt. turkey or chicken stock
1 Tbsp. seasoned salt
1 tsp. black pepper
5 doz. oysters with liquid

1
Boil fresh artichokes in saltwater with vinegar for 55 minutes or until tender. Drain and cool. Scrape leaves and chop. Set aside. In a large Dutch oven, brown flour in butter and oil for 5 minutes. Add onion, celery, green onions and garlic. Saute for 15 minutes. Add parsley, ham, turkey or chicken stock, season salt and pepper; simmer 20 minutes. In another pan, heat oysters in their liquid until edges curl. Drain off liquid into soup mix. Cut up oysters or leave whole. Add to soup and simmer 15 minutes longer. Season to taste. Serves 12.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Oyster Artichoke Soup

How did you like this recipe?