OYSTER-SOUP(SP) USENET Cookbook OYSTER-SOUP(SP)
ARTICHOKE OYSTER SOUP
OYSTER-SOUP - Chicken broth with artichokes and
This is a modern cajun-style recipe that I adapted
local convenience-food cookbook by Jean Durkee.
intriguing combination of modern American ingredients
traditional cajun flavorings.
INGREDIENTS (Serves 6)
6 Tbsp butter, melted.
1/2 cup shallots (chopped fine)
1/4 tsp thyme
1 bay leaf
1/2 tsp cayenne pepper
2 Tbsp flour
14 oz chicken broth (more or less won't hurt)
4 cups oysters Drained; reserve liquid. Or use
14 oz cooked artichoke hearts
2 tsp salt
1/4 tsp tabasco sauce
1/2 cup whipping cream
3 Tbsp parsley (chopped fresh)
(1) In a 3-quart casserole, melt butter and
shallots. When shallots are translucent,
thyme, bay leaf, and cayenne pepper.
and whisk well.
(2) Add broth, oyster water, artichoke hearts,
and tabasco. Bring to a boil.
(3) Add oysters and parsley. Simmer on medium,
covered, for exactly 5 minutes. Add whipped
and serve immediately.
Fresh parsley tastes much better than dried parsley.
oysters are bigger than a small bite-size, cut
before adding them to the soup. Use the smallest
When I'm not making a double recipe, I usually
entire 1-cup container of whipping cream into the
though that's double what the recipe calls form.
The timing on cooking the oysters is fairly critical.
you overcook them, they will be rubbery.
Difficulty: easy. Time: 20 minutes. Precision:
Microelectronics Computer Corporation, Austin TX
From: gkloker@utai (Geoff Loker)
Subject: RECIPE: Buttermilk pancake mix
Date: 26 Apr 86 21:40:39 GMT
Organization: CSRI AI, University of Toronto
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