Recipe - Creamy Artichoke And Oyster Soup

2 cup Artichoke hearts
12 Oysters; jar; or fresh
4 tablespoon Butter
4 tablespoon Flour
1 cup Milk
3 Green onions; chopped
1 Cl Garlic
One fourth cup Parsley; chopped
Generous pinch of thyme
1 cup Cream
Salt and freshly ground
pepp; er to taste

Reserve four artichoke hearts for garnish; cut each in two or four pieces
and set aside. Buzz the rest with their liquid in the blender. Make a white
roux with the butter and flour, letting them cook together, stirring,
without browning. Stir in the artichoke puree, any liquid from the oysters
and 1 cup milk. Simmer with the green onions, garlic, thyme and parsley,
salt and pepper for about 10 minutes or until the flavors are well blended.
Add the oysters and the cream and heat just until the oysters plump and
curl around the edges. Serve in deep bowls immediately, the top garnished
with the reserved artichokes. This was printed years ago in a column in the
TimesPicayune called "Pot au Feu". Source: Myriam Guidroz
Posted to EATL Digest 14 October 96

Date: Tue, 15 Oct 1996 10:31:55 0500

From: LD Goss ldgoss@METRONET.COM