Oyster-Artichoke Soup

Yield: 6 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 30%
  • Fat: 10.1g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2g
  • Protein: 25.8g
  • Carbohydrate: 24.8g
  • Fiber: 1.2g
  • Cholesterol: 130mg
  • Iron: 12mg
  • Sodium: 764mg
  • Calcium: 174mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oyster-Artichoke Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy