Servings
6 s
Ingredients
- 6 tablespoons Butter, melted
- 1/2 cup Shallots (chopped fine)
- 1/4 teaspoon Thyme
- 1 Bay leaf
- 1/2 teaspoon Cayenne pepper
- 2 tablespoons Flour
- 14 ounce Chicken broth (more or less won't hurt)
- 4 cups Oysters, drained; reserve liquid (less, to taste)
- 14 ounce Artichoke hearts, cooked
- 2 teaspoons Salt
- 1/4 teaspoon Tabasco
- 1/2 cup Whipping cream
- 3 tablespoons Parsley (chopped, fresh)
Directions
- In a 3-quart casserole, melt butter and saute shallots.
- When shallots are translucent, add thyme, bay leaf and cayenne pepper.
- Add flour and whisk well.
- Add broth, oyster water, artichoke hearts, salt and tabasco.
- Bring to a boil.
- Add oysters and parsley.
- Simmer on medium, partly covered, for exactly 5 minutes.
- Add whipped cream and serve immediately.
- NOTES: * Chicken broth with artichokes and poached oysters ~- This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee.
- It’s an intriguing combination of modern American ingredients with traditional cajun flavorings.
- * Fresh parsley tastes much better than dried parsley.
- If the oysters are bigger than a small bite-size, cut them up before adding them to the soup.
- Use the smallest oysters you can find.
- * When I’m not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that’s double what the recipe calls form.
- * The timing on cooking the oysters is fairly critical.
- If you overcook them, they will be rubbery.
- : Difficulty: easy.
- : Time: 20 minutes.
- : Precision: measure the spices.
- : Deborah Pedersen : Microelectronics Computer Corporation, Austin TX : pedersen@mcchi2.
- ARPA : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini