Oyster Artichoke Soup

  • Yield 6 servings

A simple, seductive soup with fresh oysters and canned artichoke hearts.


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



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