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    You are in: Home / Recipes / Oyster Artichoke Soup Recipe
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    Oyster Artichoke Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    KathyP53's Note:

    For oyster soup lovers who pine for a rich, chowdery style of soup. Great on a rainy day! Fresh oysters are unsurpassable in this soup but the "fresh" oysters at the deli will work too. I'd stay away from canned oysters from the canned fish isle.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coarsely chop artichoke bottoms and set aside.
    2. 2
      Melt butter in medium saucepan and whisk in flour. Cook for 1 minute over very low heat, stirring occasionally. Add white wine, chicken broth, heavy cream, celery, thymeleaves, salt and pepper, and stir. Simmer for 20 minutes.
    3. 3
      Remove saucepan from heat. Add chopped artichokes, oyster liquor, and 8 oysters. Allow soup to cool for 5 minutes.
    4. 4
      Puree soup in blender until fairly smooth, but with some texture remaining. This may be done ahead of time.
    5. 5
      When ready to serve, bring soup to boil and add the chopped scallions. Boil for 30 seconds, then add remaining 12 oysters and cook just until their edges curl.
    6. 6
      Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Oyster Artichoke Soup

    Serving Size: 1 (987 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 676.8
     
    Calories from Fat 272
    40%
    Total Fat 30.3 g
    46%
    Saturated Fat 15.9 g
    79%
    Cholesterol 196.2 mg
    65%
    Sodium 1420.5 mg
    59%
    Total Carbohydrate 60.9 g
    20%
    Dietary Fiber 21.4 g
    85%
    Sugars 1.6 g
    6%
    Protein 42.7 g
    85%

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