*  Exported from  MasterCook  *

                          Artichoke Oyster Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  90      g             butter -- melted.
 120      g             shallots (chopped fine)
   5      ml            thyme
   1                    bay leaf
   2 1/2  ml            cayenne pepper
  30      ml            flour
 400      ml            chicken broth (more or less won't hurt)
   1      l             oysters Drained; reserve liquid. Or use le
 400      g             cooked artichoke hearts
  10      ml            salt
   1      ml            tabasco sauce
 120      ml            whipping cream
  50      l             parsley (chopped fresh)

1.  In a 3-liter casserole, melt butter and saute shallots. When shallots are translucent,
 add thyme, bay leaf, and cayenne pepper. Add flour and whisk well.

2.  Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil.

3.  Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. 
Add whipped cream and serve immediately.

    Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a
 small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
 When I'm not making a double recipe, I usually dump the entire container of whipping cream into the soup,
 even though that's double what the recipe calls form. 
The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.


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