| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Soups, Seafood, Vegetables |
5 |
Servings |
INGREDIENTS
|
|
VAN GEFFEN VGHC42A |
| 3 |
tb |
Butter |
| 1 |
sm |
Clove Garlic; Crushed |
| 1 |
md |
Onion; Chopped |
| 1/4 |
c |
Water |
| 3 |
tb |
Flour |
| 1 |
cn |
Concentrated Chicken Broth; 10-3/4oz or |
| 3 |
c |
Strong Homemade Stock |
| 1 |
c |
Water (Omit if using home-; made stock) |
| 1/8 |
ts |
Cayenne Pepper |
| 1 |
cn |
Artichoke Hearts; 14oz |
| 2 |
|
16oz Jars Ooysters; Divided |
| 1/2 |
ts |
Fresh Marjoram; Chopped Fine |
| 1/4 |
ts |
Dried Marjoram |
| 1 |
tb |
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>
A Message from our Provider:
“Jesus: Eternal Combustion Protection”