Oyster and Artichoke Soup
½ stick butter
8 slices bacon, chopped
3 medium onions, finely chopped
4 ribs celery, finely chopped
4 toes garlic, finely chopped
1 can artichoke hearts, drained and rinsed
20 oysters, chopped, with their juice
2 bay leaves
½ tsp. Thyme
1/4 tsp. Oregano
1/4 tsp basil
2 tsp. Fresh rosemary leaves, chopped fine
½ tsp. Worcestershire sauce
Salt, pepper and hot sauce, to taste
3/ Tbsp. All purpose flour
2 qt. fish stock
2 bunches green onions, chopped
1 bunch parsley, chopped
Melt butter in large soup pot. Add bacon, onions, celery and garlic. Cook until lightly browned. Add artichoke and oysters. Cook about 25 to 35 minutes over a low heat. Add bay leaves, thyme, oregano, basil, rosemary, Worcestershire sauce, salt, pepper and hot sauce. Stir well; add flour while continuing to stir. Add stock, oyster liquor, green onions and parsley (reserve some parsley for garnish). Bring to a boil. Reduce heat. Cover and simmer for 50 minutes. Garnish with parsley. Serves 10.
½ stick butter
8 slices bacon, chopped
3 medium onions, finely chopped
4 ribs celery, finely chopped
4 toes garlic, finely chopped
1 can artichoke hearts, drained and rinsed
20 oysters, chopped, with their juice
2 bay leaves
½ tsp. Thyme
1/4 tsp. Oregano
1/4 tsp basil
2 tsp. Fresh rosemary leaves, chopped fine
½ tsp. Worcestershire sauce
Salt, pepper and hot sauce, to taste
3/ Tbsp. All purpose flour
2 qt. fish stock
2 bunches green onions, chopped
1 bunch parsley, chopped
Melt butter in large soup pot. Add bacon, onions, celery and garlic. Cook until lightly browned. Add artichoke and oysters. Cook about 25 to 35 minutes over a low heat. Add bay leaves, thyme, oregano, basil, rosemary, Worcestershire sauce, salt, pepper and hot sauce. Stir well; add flour while continuing to stir. Add stock, oyster liquor, green onions and parsley (reserve some parsley for garnish). Bring to a boil. Reduce heat. Cover and simmer for 50 minutes. Garnish with parsley. Serves 10.
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