Oyster Artichoke Soup

Oyster Artichoke Soup

“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 soup. Serve it with a light salad and French bread for a festive February meal.” – Holly Clegg

Oyster Artichoke Soup
Serves 6
This light Oyster Artichoke Soup is perfect for winter nights.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 bunch green onions, chopped
  3. 1 teaspoon minced garlic
  4. ¼ cup all-purpose flour
  5. 1 ½ cups fat-free chicken broth
  6. 1 pint oysters drained, reserve ½ cup liquid
  7. 1 bay leaf
  8. ½ teaspoon fresh thyme leaves
  9. Dash cayenne pepper
  10. 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
  11. ¼ cup chopped parsley
  12. 1 cup fat-free half-and-half
  13. ¼ cup sherry
  14. Garnish: fresh thyme leaves
Instructions
  1. 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.
  2. Bring to boil; reduce heat, and simmer about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes.
  3. Stir in half-and-half and sherry, and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired.
Notes
  1. If freezing, replace oyster liquid with chicken broth, and add oysters when reheating.
Louisiana Cookin https://www.louisianacookin.com/

4 COMMENTS

  1. 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.

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