Best 3 Oyster And Artichoke Soup Recipes
Oyster and artichoke soup is a classic combination of briny seafood and earthy vegetables, a harmonious blend of flavors that has been enjoyed for centuries. This luxurious soup is often served as a special occasion dish, but it is also a comforting and satisfying meal to enjoy on a cold winter's day. The recipe provided here offers a detailed guide to creating this delectable soup, ensuring that every spoonful is bursting with flavor.
In addition to the main recipe, this article also includes variations to cater to various preferences and dietary needs. For those who prefer a creamy soup, there is an alternative recipe that incorporates heavy cream for a richer texture. For those with seafood allergies or who simply prefer a vegetarian option, there is also a recipe for artichoke soup without oysters. Furthermore, the article provides a guide to preparing homemade oyster crackers, the perfect accompaniment to this classic soup. These crispy crackers add an extra layer of texture and flavor to the dish, making it an unforgettable culinary experience. Whether you are a seasoned chef or a home cook looking to impress your guests, this comprehensive guide has everything you need to create a delicious and memorable oyster and artichoke soup.
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
ELEGANT OYSTER SOUP
Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread
Provided by DSPROUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
- Whisk in cream and add oysters; bring to a simmer, but do not boil.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g
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.
Tips:
- Choose plump, fresh oysters. Fresh oysters should be tightly closed and have a briny smell. Avoid any oysters that are open or have a foul odor.
- Use a sharp knife to shuck the oysters. Hold the oyster in one hand and insert the knife into the hinge. Twist the knife until the oyster pops open. Be careful not to cut yourself.
- Chop the artichokes finely. This will help them to cook evenly and will make the soup more flavorful.
- Use a good quality white wine. The wine will add depth and flavor to the soup. Avoid using a cooking wine, as it will not have the same flavor.
- Don't overcook the soup. The soup should be cooked until the artichokes are tender, but still have a little bit of a bite to them. Overcooked artichokes will become mushy.
- Serve the soup immediately. Oyster and artichoke soup is best served fresh. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Oyster and artichoke soup is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With its combination of briny oysters, tender artichokes, and creamy sauce, this soup is sure to please everyone at your table.
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