Recipe - Oyster And Artichoke Soup-Gunther Preuss

VAN GEFFEN VGHC42A
3 tablespoon Butter
1 small Clove Garlic; Crushed
1 md Onion; Chopped
One fourth cup Water
3 tablespoon Flour
1 cn Concentrated Chicken Broth;
103/4oz or
3 cup Strong Homemade Stock
1 cup Water (Omit if using home;
made stock)
1/8 teaspoon Cayenne Pepper
1 cn Artichoke Hearts; 14oz
2 16oz Jars Ooysters; Divided
One half teaspoon Fresh Marjoram; Chopped Fine
One fourth teaspoon Dried Marjoram
1 tablespoon Chopped Parsley

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 mediumsize 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 EATL Digest 14 October 96

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

From: LD Goss ldgoss@METRONET.COM