OYSTER ARTICHOKE SOUP NEW ORLEANS STYLE RECIPE - (4.4/5)
Provided by ROBandSEAN
Number Of Ingredients 16
Steps:
- 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.
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
OYSTER-ARTICHOKE SOUP
Make and share this Oyster-Artichoke Soup recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 55m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Drain oysters, reserving 1 cup liquid.
- Cut each oyster into fourths.
- Melt butter in a Dutch oven over medium heat.
- Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
- Add flour, stirring until blended.
- Cook 1 minute, stirring constantly.
- Gradually stir in reserved 1 cup oyster liquid and chicken broth.
- Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
- Remove and discard bay leaves.
- Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
- Stir in cream and cook just until thoroughly heated.
- Serve immediately.
Nutrition Facts : Calories 339, Fat 25.3, SaturatedFat 14.8, Cholesterol 113.8, Sodium 686.3, Carbohydrate 16.3, Fiber 3.6, Sugar 1.6, Protein 13.6
OYSTER STEW WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
- Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
- Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 44 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 26 grams, Sodium 994 milligrams, Sugar 8 grams, TransFat 0 grams
ARTICHOKE AND OYSTER CASSEROLE
Provided by Kim Severson
Categories dinner, weekday, main course
Time 1h45m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
- In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
- Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
- Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 507 milligrams, Sugar 2 grams, TransFat 1 gram
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