| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Seafood, Soups, Vegetables | 5 | Servings | |
INGREDIENTS
| VAN GEFFEN VGHC42A | ||
| 3 | T | Butter |
| 1 | Clove Garlic, Crushed | |
| 1 | Onion, Chopped | |
| 1/4 | c | Water |
| 3 | T | Flour |
| 1 | Concentrated Chicken Broth | |
| 10-3/4oz or | ||
| 3 | c | Strong Homemade Stock |
| 1 | c | Water, Omit if using home- |
| made stock | ||
| 1/8 | t | Cayenne Pepper |
| 1 | Artichoke Hearts, 14oz | |
| 2 | 16oz Jars Ooysters, Divided | |
| 1/2 | t | Fresh Marjoram, Chopped Fine |
| 1/4 | t | Dried Marjoram |
| 1 | T | Chopped Parsley |
INSTRUCTIONS
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 <ldgoss@METRONET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 18.3mg
Sodium: 78.2mg
Potassium: 326.8mg
Carbohydrates: 14.6g
Fiber: 4.9g
Sugar: <1g
Protein: 3.6g