Oyster & Artichoke Soup

Ingredients

  • 1 Stick Butter
  • 2 Bunches Chopped Green Onions
  • 3 Ribs of Chopped Celery
  • 3 Chopped Garlic Cloves
  • 2   14 oz. Cans of Artichoke Drained & Quartered with Hearts Chopped
  • 3 Tbl. Flour
  • 1 – 1 ½ Qt. Chicken Stock
  • Red Cayenne Pepper, to taste
  • 1 Tbl. Worchestershire Sauce
  • 1 Qt., or 4 C. Oysters, Drained & Chopped, Reserve Liquor
  • 1  C. Evaporated Milk
  • 1  C. Milk (optional)

Directions

  1. Melt butter in a 4  quart saucepan.
  2. Saute onions, celery, and garlic until soft.
    Add artichokes.
  3. Sprinkle with flour and coat well. Cook for about 2 minutes.
  4. Add stock and seasonings. Cover and simmer for 30 minutes.
  5. Add oysters and liquor and simmer for 10 minutes, but do not boil.
  6. Stir in evaporated milk and milk, if using.
  7. Remove from heat and cool.
  8. Refrigerate for at least 8 hours or up to 3 days.
  9. Gently reheat to serve.

Recipe compliments of Debra Taghehchian.

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