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Artichoke Oyster Soup

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      Title: ARTICHOKE OYSTER SOUP
 Categories: Soups
      Yield: 6 Servings
 
      6 tb Butter, melted
    1/2 c  Shallots (chopped fine)
    1/4 ts Thyme
      1    Bay leaf
    1/2 ts Cayenne pepper
      2 tb Flour
     14 oz Chicken broth
           -(more or less won't hurt)
      4 c  Oysters, drained; reserve
           -liquid (less, to taste)
     14 oz Artichoke hearts, cooked
      2 ts Salt
    1/4 ts Tabasco
    1/2 c  Whipping cream
      3 tb Parsley (chopped, fresh)
 
  In a 3-quart casserole, melt butter and saute shallots. When shallots
  are translucent, add thyme, bay leaf and cayenne pepper. Add flour
  and whisk well.  Add broth, oyster water, artichoke hearts, salt and
  tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium,
  partly covered, for exactly 5 minutes. Add whipped cream and serve
  immediately.
  
  NOTES:
  
  *  Chicken broth with artichokes and poached oysters ~- This is a
  modern cajun-style recipe that I adapted from a local
  convenience-food cookbook by Jean Durkee. It's an intriguing
  combination of modern American ingredients with traditional cajun
  flavorings.
  
  *  Fresh parsley tastes much better than dried parsley. If the
  oysters are bigger than a small bite-size, cut them up before adding
  them to the soup. Use the smallest oysters you can find.
  
  *  When I'm not making a double recipe, I usually dump the entire
  (about 1-cup) container of whipping cream into the soup, even though
  that's double what the recipe calls form.
  
  *  The timing on cooking the oysters is fairly critical. If you
  overcook them, they will be rubbery.
  
  : Difficulty:  easy.
  : Time:  20 minutes.
  : Precision:  measure the spices.
  
  : Deborah Pedersen
  : Microelectronics Computer Corporation, Austin TX
  : pedersen@mcchi2.ARPA
  
  : Copyright (C) 1986 USENET Community Trust
 
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