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Oyster And Artichoke Soup-gunther Preuss

Oyster And Artichoke Soup-gunther Preuss is a soups seafood vegetables recipe made with Van Geffen Vghc A, Butter, Garlic, Onion, and Water. Serves 5. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Van Geffen Vghc A
• 3 tbsp
• 1
• 1
• 1/4 cup
• 3 tbsp
• 1 can
• 3 cup
• 1 cup
• 1/8 tsp
• 1 can
• 2 jar
• 1/2 tsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   In a heavy saucepan melt butter.

2. 2

   Add garlic, onion and water; cover and "sweat" over medium heat until soft.

3. 3

   Stir in flour, mix well and cook for 1 to 2 minutes.

4. 4

   Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened.

5. 5

   Drain artichoke hearts and blanch for 2 minutes in boiling water.

6. 6

   Refresh in cold water and drain.

7. 7

   Remove leaves from bottoms.

8. 8

   Chop bottoms in medium-size pieces and set aside; add leaves to stock.

9. 9

   Chop half of the oysters and add to stock.

10. 10

    Slice remaining oysters in large pieces and set aside.

11. 11

    Cook soup about 2 minutes, remove from heat, and puree in blender or food processor.

12. 12

    Return to heat.

13. 13

    Add reserved oysters and artichoke pieces, marjoram, and parsley.

14. 14

    Heat oysters about 2 minutes or just until done.

15. 15

    Taste to correct seasoning. (Is using canned broth, the soup should need no salt.) Versailles Restaurant, New

16. 16

    Orleans. Source: Gulf Coast Cooking.