DELICIOUS TOFFEE SQUARES16 T. butter, softened1 c. packed light brown sugar1 egg yolk1 t. vanilla2…
Divine Creamy Artichoke Soup with Poached Oysters
| Divine Creamy Artichoke Soup with Poached Oysters | Print |
Recipe By: Alice Morrow
Divine Creamy Artichoke Soup with Poached Oysters
Ingredients
- 4 T. butter
- 1 shallot, mined
- 1 leek, chopped
- 1 stalk celery, chopped
- 1 T. minced garlic
- 2 (14.5-oz.) cans artichoke hearts, drained and quartered
- ¾ lb. russet potatoes, peeled and cubed
- 1 pt. raw oysters, drained, save juice
- 2 c. chicken stock
- 2 c. heavy whipping cream
- 1 c. dry white wine
- Kosher salt, black pepper
- Chopped fresh chives, garnish
Instructions
- In large Dutch oven, melt butter over medium heat.
- Add shallot, leek, celery and garlic and cook, stir occasionally, until tender.
- Add artichoke hearts, potatoes, 2 c. oyster liquid (if not enough add water or clam juice to make 2 c.), stock, cream, wine, salt and pepper.
- Bring to boil and then reduce heat to simmer, until potatoes are tender.
- Reserve 1 c. of artichoke mixture. With hand held immersion blender, blend the remaining artichoke mixture until smooth.
- Return the 1 c. reserved mixture to the pot. Heat over low heat.
- Add oysters and cook until edges curl, about 4-5 minutes.
- Taste for seasoning and garnish with chives.
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