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Community Recipe
from [NearlyEdible]
Oyster-Artichoke Soup

Oyster-Artichoke Soup

  • Yield: 1 serving


  • 16 ounce(s) carton standard oysters
  • 1/2 cup(s) green onions chopped
  • 3 bottle(s) clam juice, 8 oz. each
  • 1 tablespoon(s) parsley chopped
  • 1/2 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) red pepper
  • 2 cup(s) skim milk
  • 1/4 cup(s) all-purpose flour + 2 TBLS
  • 2 can(s) artichoke hearts, 14 oz. each drained & quartered


Drain oysters, reserve 1/4 cup juice and set aside. In a large saucepan sprayed with nonstick cooking spray, saute green onions for 3 minutes.

Add reserved oyster juice, clam juice, parsley, thyme and red pepper.

Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.

In a bowl gradually add milk to flour, stirring with a wire whisk until blended Add to soup.

Cook over medium heat six minutes or until thick, stirring constantly. Stir in oysters and artichoke hearts. Cook 3 minutes.

Pour into bowls add pepper and serve.

Makes 7 1-cup servings.

by: Laura Creaville, June 2001 Joe Weider's Muscle & Fitness

109 calories; 9 g protein; 15 g carbohydrates; 1.4 g fat

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Oyster-Artichoke Soup recipe