Oyster-Artichoke Soup

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Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

Note:

July 2010
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