Ingredients
- 1/2 cup butter
- 1 cup green onions, chopped, (2 bunches)
- 3 ribs celery, chopped
- 3 cloves garlic, smashed
- 28 ounces artichoke hearts, washed, drained, quartered, (2 cans)
- 3 tablespoons flour
- 10 cups chicken stock
- 1/8 teaspoon cayenne pepper, to taste
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 32 ounces oysters, drained, chopped, reserve liquor (1 quart)
- 1/3 cup sherry
- 8 ounces light cream,(1 cup half-and-half)
- 1 cup milk
How to Make
-
Step 1: In a heavy 4-quart pot, melt the butter over medium heat.
-
Step 2: Add the green onion, celery, and garlic and saute until soft.
-
Step 3: Add the artichokes.
-
Step 4: Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown.
-
Step 5: Gradually add the stock, stirring constantly.
-
Step 6: Add the cayenne, salt, Worcestershire sauce, and thyme.
-
Step 7: Simmer the mixture, covered, for 1 hour.
-
Step 8: Add the oysters, oyster liquor, and sherry and simmer for 10 minutes.
-
Step 9: Do not allow the soup to boil.
-
Step 10: Stir in the cream and milk.
-
Step 11: Cool and refrigerate for at least 8 hours.
-
Step 12: Before serving, heat the soup slowly over low heat.
-
Step 13: Serves 8 bowls or 16 cups.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.