Recipe - Creme Constance

3 Green Onions; finely chopped
2 tablespoon Butter
1 Dz Large Oysters
1 qt Chicken Stock
1 cn (14 Oz) Artichoke Hearts
1 pn Tarragon
1 pn Chervil
1 cup Light Cream
4 tablespoon Chopped Parsley; for garnish

Cook onions in butter in a large skillet until wilted. Add the oysters and
their liquid and simmer very gently, just until the oysters plump a little
on the edges. Do not overcook. Remove oysters immediately with a slotted
spoon and set aside. Add the chicken stock to the skillet.

Drain the artichokes and add their juices to to the the stock and pan
juices. Add tarragon, chervil, salt, and pepper, and simmer mixture
uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in
a blender with the artichoke hearts and blend to a fine purée. (If a
blender is not available, chop artichokes finely). Return the artichoke
mixture to the skillet with the rest of the ingredients, and simmer about
10 minutes to blend flavors. At this point the soup may be set aside or
refrigerated.

Just before serving, heat the soup to boiling. Reduce heat, and add the
cream and poached oysters. Correct salt and pepper. Return the soup to a
simmer. Sprinkle with parsley and serve.

Serves 6 as an appetizer.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Charles G. Moyers, Jr. Posted to EATL Digest by Bill
Spalding billspa@ICANECT.NET on Aug 2, 1997