Oyster Artichoke Soup Recipes

Steps:

• In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.

Steps:

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

Steps:

• In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
• Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
• Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
• Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
• Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Melt the butter in a sauce pot.
• Add the onion, celery, and garlic; saute for 5 minutes or until tender.
• Whisk in the flour and stir for 3 minutes.
• Add the milk and heat until thickened.
• Stir in the half and half and seasonings.
• Bring to a boil, stirring constantly.
• Reduce the heat, add the oysters and artichokes.
• Simmer for 5 minutes, then add the sherry.