Elegant Oyster Soup
Print Category Seafood Thematic No thematic Source No source Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredient
- 2 tablespoons butter
- 1/2 cup carrot, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup button mushrooms, chopped
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 quart chicken broth
- 1 (14 ounce) can artichoke hearts, drained
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1 cup heavy cream
- 12 shucked oysters and juice
Preparation
- In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat. Whisk in cream and add oysters; bring to a simmer, but do not boil.
Cook commentary
Serves: 6
Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread"
No comment