Oyster Artichoke Soup

  • Yield: 6 servings


1/2teaspoon dried thyme leaves
1 bay leaf
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
1/4cup chopped parsley
1cup fat-free half-and-half
1/4cup sherry
2tablespoons olive oil
1bunch green onions, chopped
1teaspoon minced garlic
1/4cup all-purpose flour
1 1/2cups fat-free chicken broth
1pint oysters, reserving 1/2 cup oyster liquid
dash cayenne


  1. Heat olive oil and sauté green onions and garlic for 5 minutes in a nonstick pan. Add flour, making sure to stir constantly, add chicken broth and reserved oyster liquid. Season with cayenne, thyme and bay leaf.
  2. Bring to boil, then reduce heat, and cook about 15 minutes.
  3. Add oysters, artichokes and parsley. Cook 10 minutes, or when oysters begin to curl at the edges.
  4. Stir in half-and-half and sherry, and heat through.
  5. Remove bay leaf before serving.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 180
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 30mg
  • Sodium 501mg
  • Carbohydrate 21g
  • Fiber 3g
  • Sugars 5g
  • Protein 10g