Oyster and artichoke soup-gunther preuss

5 Servings

Ingredients

Quantity Ingredient
VAN GEFFEN VGHC42A
3 tablespoons Butter
1 small Clove Garlic; Crushed
1 medium Onion; Chopped
¼ cup Water
3 tablespoons Flour
1 can Concentrated Chicken Broth; 10-3/4oz or
3 cups Strong Homemade Stock
1 cup Water (Omit if using home-; made stock)
⅛ teaspoon Cayenne Pepper
1 can Artichoke Hearts; 14oz
2 16oz Jars Ooysters; Divided
½ teaspoon Fresh Marjoram; Chopped Fine
¼ teaspoon Dried Marjoram
1 tablespoon Chopped Parsley

Directions

In a heavy saucepan melt butter. Add garlic, onion and water; cover and "sweat" over medium heat until soft. Stir in flour, mix well and cook for 1 to 2 minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened. Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in cold water and drain. Remove leaves from bottoms. Chop bottoms in medium-size pieces and set aside; add leaves to stock. Chop half of the oysters and add to stock. Slice remaining oysters in large pieces and set aside. Cook soup about 2 minutes, remove from heat, and puree in blender or food processor. Return to heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat oysters about 2 minutes or just until done. Taste to correct seasoning. (Is using canned broth, the soup should need no salt.) Versailles Restaurant, New Orleans. Source: Gulf Coast Cooking.

Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 10:31:55 -0500 From: LD Goss <ldgoss@...>

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