Oyster and Artichoke Soup

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Oyster and Artichoke Soup Ingredients

6 md Artichokes	1 c Cooked rice
4 c Chicken stock	1/4 ts Thyme
1/2 c Unsalted butter	1/4 ts Basil
2 Leeks; split and sliced	1/4 ts Cayenne pepper
2 Stalks celery; coarsely	2 c Raw oysters; in their own
4 Shallots; chopped	1 c Cream
2 Cloves garlic; minced	Lemon slices; for garnish

Instructions for Oyster and Artichoke Soup

Place artichokes and stock in a 2- to 3-gallon pot over medium heat and cook until artichokes are tender, about 45 minutes. Remove artichokes and let cool; reserve the cooking liquid. Remove leaves (if desired, scrape the soft pulp off and addit to the soup with the chopped hearts; or save the leaves to serve cold with a vinaigrette). Cut out the fiberous chokes; coarsely chop the hearts. In a 12-inch frying pan over mediium heat, melt butter. Add leeks, celery, shallots and garlic and cook until they are soft, about 20 minutes. Add the artichoke-cooking liquid, bring to a boil, reduce to a simmer, and cook 20 minutes. Add rice, thyme, basil and cayenne. In a small saucepan over medium heat, cook oysters in their own juice until plump (2 to 3 minutes). Add half the oysters and half the chopped artichoke hearts to the soup. In a food processor, blender or food mill, puree the soup in batches. Add cream and strain soup through a sieve; gently warm soup. To serve, place one reserved oyster and 1 tablespoon of the remaining chopped artichoke hearts in each soup bowl. Ladle in the soup and garnish with lemon slices. NOTES : Tucked in the heart of historic Colfax, Madonnas Classic Kitchen brings big-city flavors to the foothills. Locals frequent the restaurant for a taste of innovative cuisine rarely found in small towns and out-of-townersstop in to enjoy the cozy atmosphere. Regarding his recipe for Oyster and Artichoke Soup, Chef Allen Levesque says, "This elegant soup is a great starter for that special dinner. I came up with this recipe while researching for a demonstration dinner on the foods of Louisiana. Dont compromise the flavor of this soup by using frozen or canned artichokes and oysters," he cautions. "This soup is quite rich--best served in small servings." --From an article in the Auburn (CA) Journal, November 19, 1997. Recipe by: Chef Allen Levesque, Madonnas Classic Kitchen, Colfax, CA Posted to recipelu-digest by "Crane C. Walden" on Mar 2, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized