Oyster-Artichoke Soup

1 med onion (chopped fine)
3 stalks celery (chopped fine)
1/2 stick butter
2 Tbsp flour
2 cans artichoke hearts, cut in quarters, with liquid
1 bay leaf
Parsley (to taste)

1 tsp. Lea and Perrins sauce (optional)
Salt and Pepper (to taste)
Additional water (about 2 cans)
1/2 stick butter
Parmesan or Romano cheese
Oysters (2 doz. if large, cut in 3 or 4 pieces)

Sauté onions and celery in 1/2 stick butter until soft. Add flour and stir until smooth. Add artichoke hearts and artichoke water, bay leaf, parsley, Lea and Perrins sauce (optional), salt and pepper. Let simmer. Add about 2 cans (artichoke) additional water, 1/2 stick butter and cheese. Simmer for about 15 minutes. Add oysters and water from oyster. Cook on low heat for 1/2 hour.

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