Jan 21 2015
Oysters are something we don’t have very often. Here in NW Ohio you don’t see them in the groceries except at Thanksgiving and Christmas. My Mother in law made great oyster dressing. My Dad used to love them raw and had them with a little vinegar and hot sauce. My Mom used to bread and fry them that were delicious.
I don’t care for them raw but love fried or in soup. I have fried them but it’s a lot of work and it had been ages since I had oyster soup. I found this recipe at Louisiana Cooking and it made me hungry for some. Tuesday my wife drove me to Krogers to get some. This was my first outing to the grocery; I did pretty well with my cane but was tired out.
I had some toasted cheese sandwiches along with the soup, made with French bread, Swiss and farmer’s cheese. The soup went together pretty fast and all tasted pretty good!
The wife and I both had a big bowl of the soup topped with bacon bits and oyster crackers. I added a little hot sauce to mine.
Smokin Don
Recipe
Oyster and artichoke soup
LA cooking
1. 2 tablespoons olive oil
2. 1 bunch green onions, chopped
3. 1 teaspoon minced garlic
4. ¼ cup all-purpose flour
5. 1 ½ cups fat-free chicken broth
6. 1 pint oysters drained, reserve ½ cup liquid
7. 1 bay leaf
8. ½ teaspoon fresh thyme leaves
9. Dash cayenne pepper
10. 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
11. ¼ cup chopped parsley
12. 1 cup fat-free half-and-half
13. ¼ cup sherry
14. Garnish: fresh thyme leaves
Instructions
1. In a medium nonstick saucepan, heat olive oil over medium heat; add green onion and garlic, and cook 5 minutes. Add flour, stirring constantly, until combined. Gradually add chicken broth and oyster liquid. Add bay leaf, thyme, and cayenne.
2. Bring to boil; reduce heat, and simmer about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes.
3. Stir in half-and-half and sherry, and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired.
