As Featured at the New Orleans Jazzfest

	OYSTER AND ARTICHOKE SOUP
	
	 1/2 cup    butter
	 2 bunches  green onions, chopped
	 3 ribs     celery, chopped
	 3 cloves   garlic, pressed
	 1-3/4      pounds fresh cut artichoke hearts or baby artichokes, or
	            3 9-oz. packages frozen artichoke hearts, defrosted and quartered
	 2 (14 oz)  cans artichoke hearts, washed, drained, and quartered 
	            (save canned hearts as a last resort)
	 3 tbs      flour
	 1 to 1-1/2 quarts homemade chicken stock
	            Cayenne to taste
	 1 tsp      salt
	 1 tbs      Worcestershire sauce
	 1/2 tsp    fresh thyme
	 1 quart    oysters, drained and chopped (reserve liquor)
	 1/3 cup    sherry
	 1 cup      half-and-half
	 1 cup      milk
	
	
	In a heavy 4-quart pot melt the butter over medium heat.  Add the green 
	onion, celery, and garlic and saute' until soft.  Add the artichokes.  
	Sprinkle the mixture with the flour and stir to coat the vegetables 
	well, but do not let the flour brown.  Gradually add the stock, stirring 
	constantly.  Add the cayenne, salt, Worcestershire sauce, and thyme.  
	Simmer the mixture, covered, for 1 hour.  Add the oysters, oyster 
	liquor, and sherry and simmer for 10 minutes.  Do not allow the soup to 
	boil.  Stir in the cream and milk.  Cool and refrigerate for at least 8 
	hours.  Before serving, heat the soup slowly over low heat.  Serves 8 
	bowls or 16 cups.

	
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