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Oyster & Artichoke Soup
Course:
Soups and Gumbos
Ingredients:
4 large fresh artichokes, 1/2 teaspoon salt,
1 quart water, 1/4 teaspoon ground black pepper,
1 quart heavy cream, 1/4 teaspoon ground red pepper,
1 pint oyster liquor or oyster water, 1/4 teaspoon ground white pepper,
(see below) 2 dozen fresh oysters, shucked
1 teaspoon dried thyme, 1/2 cup chopped parsley
or 1 tablespoon fresh 1/2 cup chopped green onions,
1 teaspoon dried basil,
or 1 tablespoon fresh
Instructions:
Place the artichokes in a medium saucepan, add the water, and bring to a boil over medium-high heat. Reduce the heat, cover, and cook until the artichokes are tender. Remove the artichokes and let cool.
Pour the cooking liquid from the artichokes into a 4-6 quart stockpot, add the cream and oyster liquor, and bring to a boil over medium-high heat. Add the herbs, salt and peppers and let simmer slowly, stirring often with a whisk to keep the soup smooth and the cream from curdling, about 30 minutes.
Meanwhile, separate the artichoke leaves and scoop their flesh into a small bowl, using a teaspoon. Cut the hearts into small pieces. Add the artichokes to the soup and continue to simmer for 20 minutes.
Just before serving, add the oysters, parsley, and green onions to the soup and let simmer just until the edges of the oysters curl, 4-5 minutes. Serve immediately.
Serves: 6-8
Additional Notes:
This recipe is designed to show off two wonderful ingredients ~ fresh oysters and fresh artichokes. You can, however, substitute canned or frozen artichokes if fresh ones are unavailable, though the result won’t be quite as good.
Oyster Water: If you can’t get oyster liquor, mix the oysters with 3 cups water and a little salt and let stand for 30 minutes. Strain and use the oyster water in place of the oyster liquor.
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