Oyster Artichoke Soup

Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins

Ingredients

• Servings: 4


• 20 oysters, shucked, with liquor strained and reserved


• 12 artichoke bottoms (canned, drained)


• 1/4 cup unsalted butter


• 3 tablespoons all-purpose flour


• 1/2 cup dry wine


• 4 cups chicken broth


• 1/2 cup heavy cream


• 3/4 cup finely chopped celery


• 1 pinch minced fresh thyme leave


• salt


• fresh ground pepper


• 3 green onions, very finely chopped

Recipe

• 1 coarsely chop artichoke bottoms and set aside.


• 2 melt butter in medium saucepan and whisk in flour. cook for 1 minute over very low heat, stirring occasionally. add wine, chicken broth, heavy cream, celery, thymeleaves, salt and pepper, and stir. simmer for 20 minutes.


• 3 remove saucepan from heat. add chopped artichokes, oyster liquor, and 8 oysters. allow soup to cool for 5 minutes.


• 4 puree soup in blender until fairly smooth, but with some texture remaining. this may be done ahead of time.


• 5 when ready to serve, bring soup to boil and add the chopped scallions. boil for 30 seconds, then add remaining 12 oysters and cook just until their edges curl.


• 6 serve immediately.