Oyster and Artichoke Soup-Gunther Preuss

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Oyster and Artichoke Soup-Gunther Preuss Ingredients

VAN GEFFEN VGHC42A	1 c Water (Omit if using home-;
3 tb Butter	1/8 ts Cayenne Pepper
1 sm Clove Garlic; Crushed	1 cn Artichoke Hearts; 14oz
1 md Onion; Chopped	2 16oz Jars Ooysters; Divided
1/4 c Water	1/2 ts Fresh Marjoram; Chopped Fine
3 tb Flour	1/4 ts Dried Marjoram
1 cn Concentrated Chicken Broth;	1 tb Chopped Parsley
3 c Strong Homemade Stock

Instructions for Oyster and Artichoke Soup-Gunther Preuss

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. Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 10:31:55 -0500 From: LD Goss

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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