Oyster And Artichoke Soup-Gunther Preuss

* Exported from MasterCook *

OYSTER AND ARTICHOKE SOUP-GUNTHER PREUSS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Seafood
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
3 tablespoons Butter
1 small Clove Garlic -- Crushed
1 medium Onion -- Chopped
1/4 cup Water
3 tablespoons Flour
1 can Concentrated Chicken Broth -- 10-3/4oz or
3 cups Strong Homemade Stock
1 cup Water (Omit if using home- -- made stock)
1/8 teaspoon Cayenne Pepper
1 can Artichoke Hearts -- 14oz
2 16oz Jars Ooysters -- Divided
1/2 teaspoon Fresh Marjoram -- Chopped Fine

1/4 teaspoon Dried Marjoram
1 tablespoon Chopped Parsley

In a heavy saucepan melt butter. Add garlic, onion and water; cover and
"sweat"
over medium heat until soft. Stir in flour, mix well and cook for 1 to 2
minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring
until mixture has thickened.
Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in
cold water and drain. Remove leaves from bottoms. Chop bottoms in medium-size
pieces and set aside; add leaves to stock. Chop half of the oysters and add to
stock. Slice remaining oysters in large pieces and set aside. Cook soup about
2
minutes, remove from heat, and puree in blender or food processor. Return to
heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat
oysters about 2 minutes or just until done. Taste to correct seasoning. (Is
using canned broth, the soup should need no salt.) Versailles Restaurant, New
Orleans. Source: Gulf Coast Cooking.

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