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Divine Creamy Artichoke Soup With Poached Oysters

Divine Creamy Artichoke Soup with Poached Oysters

Divine Creamy Artichoke Soup with Poached Oysters
Divine Creamy Artichoke Soup with Poached Oysters
Divine Creamy Artichoke Soup with Poached Oysters
 
Divine Creamy Artichoke Soup with Poached Oysters
Recipe By:
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
  1. In large Dutch oven, melt butter over medium heat.
  2. Add shallot, leek, celery and garlic and cook, stir occasionally, until tender.
  3. 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.
  4. Bring to boil and then reduce heat to simmer, until potatoes are tender.
  5. Reserve 1 c. of artichoke mixture. With hand held immersion blender, blend the remaining artichoke mixture until smooth.
  6. Return the 1 c. reserved mixture to the pot. Heat over low heat.
  7. Add oysters and cook until edges curl, about 4-5 minutes.
  8. Taste for seasoning and garnish with chives.
 

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