Prep 20 mins
Cook 35 mins
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.
- 20 oysters, shucked, with liquor strained and reserved
- 12 artichoke bottoms (canned, drained)
- 1⁄4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1⁄2 cup dry white wine
- 4 cups chicken broth
- 1⁄2 cup heavy cream
- 3⁄4 cup finely chopped celery
- 1 pinch minced fresh thyme leave
- fresh ground pepper
- 3 green onions, very finely chopped
- Coarsely chop artichoke bottoms and set aside.
- 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.
- Remove saucepan from heat. Add chopped artichokes, oyster liquor, and 8 oysters. Allow soup to cool for 5 minutes.
- Puree soup in blender until fairly smooth, but with some texture remaining. This may be done ahead of time.
- 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.
- Serve immediately.