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Oyster-Artichoke Soup

Oyster-Artichoke Soup

Cooking Light JULY 2010

  • 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

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.

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
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Oyster-Artichoke Soup recipe

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