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Oyster-Artichoke Soup

Yield 6 servings (serving size: about 1 1/4 cups)

Ingredients

  • 25 unshucked oysters
  • 1 teaspoon butter
  • 1/2 cup chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon ground red pepper
  • 3 (8-ounce) bottles clam juice
  • 2 cups 2% reduced-fat milk
  • 3/4 cup half-and-half
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 304
  • caloriesfromfat 30 %
  • fat 10.1 g
  • satfat 4.5 g
  • monofat 2.4 g
  • polyfat 2 g
  • protein 25.8 g
  • carbohydrate 24.8 g
  • fiber 1.2 g
  • cholesterol 130 mg
  • iron 12 mg
  • sodium 764 mg
  • calcium 174 mg

How to Make It

  1. Shuck oysters, reserving 1/4 cup oyster liquid. Set oysters aside in a small bowl; set oyster liquid aside in another small bowl.

  2. Melt butter in a large saucepan over medium-high heat. Add onions; sauté 1 minute. Add reserved oyster liquid, parsley, thyme, red pepper, and clam juice; bring to a boil. Reduce heat, and simmer, uncovered, for 10 minutes.

  3. Place flour in a medium bowl; gradually add milk, stirring with a whisk until well blended. Stir flour mixture and half-and-half into pan; cook over medium heat 8 minutes or until thickened, stirring constantly. Stir in oysters and artichokes; cook 3 minutes or until edges of oysters curl. Stir in salt and black pepper.