D.H. Holmes Oyster Artichoke Soup Copycat
Created by dienia b on December 30, 2023
- Servings: 16
- Prep Time: 1d
- Cook Time: 90m
- Recipe #42033
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.
Nutritional Facts
- Serving Size: 1 (230.6 g)
- Calories 167
- Total Fat - 11.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 37.5 mg
- Sodium - 477.4 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 1.2 g
- Sugars - 3.7 g
- Protein - 6.4 g
- Calcium - 60.8 mg
- Iron - 1.4 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg