Oyster-Artichoke Soup Recipe

Name: Oyster-Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Drain oysters, reserving 1 cup liquid.
2
Cut each oyster into fourths.
3
Melt butter in a Dutch oven over medium heat.
4
Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
5
Add flour, stirring until blended.
6
Cook 1 minute, stirring constantly.
7
Gradually stir in reserved 1 cup oyster liquid and chicken broth.
8
Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
9
Remove and discard bay leaves.
10
Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
11
Stir in cream and cook just until thoroughly heated.
12
Serve immediately.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (12 ounce) containers fresh standard oysters, 1/2 cup butter, 2 bunches green onions, chopped, 6 bay leaves, and more.

Yes, Oyster-Artichoke Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster-Artichoke Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions