Recipe by Dena G.
"Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!"
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1 (8 ounce) can
quartered artichoke hearts, drained
fresh oysters, shucked and chopped
~LOVED THIS RECIPE~ Used canned oysters instead of fresh, skipped the cream and used milk for less fatting version... turned out great...daughter and husband both loved it!!
This soup is awesome. I'm not too crazy about oysters, so I used shrimp instead!! Also, I sauteed the shrimp beforehand in butter and seaasonings. I will be making this again soon!!
I was not all that impressed with this receipe. Ther is no mention of rinsing the oysters to get rid of that grainy taste. There are no seasonings mentioned, so if you don't add your own, than bland city. I think the reciepe called for too much cream also, and the cream tastes very 'raw' or uncooked. It seems it should be added sooner to give it time to blend with the veggies and oysters.
I'm a huge oyster fan, and this just didn't do it for me.
This was delicius, very rich just like the decripton.
This sounded strange, but because I had oysters and artichokes I tried it. Everyone enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Oyster and Artichoke Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 562
** Calories from Fat: 463
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