“Classic Louisiana ingredients star in many dishes throughout Mardi Gras season, and oysters are no exception. Since Lent begins just after Mardi Gras Day, it’s a great time to add even more oysters to your diet. They’re an excellent meatless meal option—high in vitamins A, C, D, and other important minerals, and they’re actually low-calorie: only about 20 calories per ounce. The savory flavor of oysters pairs delightfully with artichokes, garlic, thyme, and parsley in this creamy Oyster Artichoke Soup. Serve it with a light salad and French bread for a festive February meal.” – Holly Clegg
Oyster Artichoke Soup
This light Oyster Artichoke Soup is perfect for winter nights.
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- 2 tablespoons olive oil
- 1 bunch green onions, chopped
- 1 teaspoon minced garlic
- ¼ cup all-purpose flour
- 1 ½ cups fat-free chicken broth
- 1 pint oysters drained, reserve ½ cup liquid
- 1 bay leaf
- ½ teaspoon fresh thyme leaves
- Dash cayenne pepper
- 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
- ¼ cup chopped parsley
- 1 cup fat-free half-and-half
- ¼ cup sherry
- Garnish: fresh thyme leaves
- In a medium nonstick saucepan, heat olive oil over medium heat; add green onion and garlic, and cook 5 minutes. Add flour, stirring constantly, until combined. Gradually add chicken broth and oyster liquid. Add bay leaf, thyme, and cayenne.
- Bring to boil; reduce heat, and simmer about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes.
- Stir in half-and-half and sherry, and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired.
- If freezing, replace oyster liquid with chicken broth, and add oysters when reheating.
Louisiana Cookin https://www.louisianacookin.com/
Fat free half and half???? 2 halves of what is that made of!!! Yuck! Use the real thing and just eat less.
Half and half is mostly fat free anyway, whole cream is what’s loaded with fat.
Added Tony’s instead of cayenne and lemon pepper. Delicious!
When I was growing up we had oyster stew. Melt butter in pot and added oysters waiting til they started to curl on edges then added milk and sprinkled with pepper. So simple and so good.
Very good, make it a couple times each winter.