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Oyster And Artichoke Soup Gunther Preuss

Recipe name:
Oyster And Artichoke Soup Gunther Preuss

Recipe category:
Soups

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Recipe details: Oyster and Artichoke Soup-Gunther Preuss

Van Geffen VGHC42A 3 tablespoons Butter 1 small Clove Garlic -- Crushed 1 medium Onion -- Chopped 1/4 cup Water 3 tablespoons Flour 1 can Concentrated Chicken Broth -- 10-3/4oz or 3 cups Strong Homemade Stock 1 cup Water (Omit if using home- -- made stock) 1/8 teaspoon Cayenne Pepper 1 can Artichoke Hearts -- 14oz 2 16oz Jars Ooysters -- Divided 1/2 teaspoon Fresh Marjoram -- Chopped Fine 1/4 teaspoon Dried Marjoram 1 tablespoon Chopped Parsley In a heavy saucepan melt butter. Add garlic, onion and water; cover and 'sweat" over medium heat until soft. Stir in flour, mix well and cook for 1 to 2 minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened. Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in cold water and drain. Remove leaves from bottoms. Chop bottoms in medium-size pieces and set aside; add leaves to stock. Chop half of the oysters and add to stock. Slice remaining oysters in large pieces and set aside. Cook soup about 2 minutes, remove from heat, and puree in blender or food processor. Return to heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat oysters about 2 minutes or just until done. Taste to correct seasoning. (Is using canned broth, the soup should need no salt.) Versailles Restaurant, New Orleans. Source: Gulf Coast Cooking.

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Preuss Gunther Soup Artichoke Oyster

The recipe is definitely one to enjoy but the preparation and ingredients are too many to make the effort. I like Oysters but I think it is better on its own with a little lemon.