the Pence family cookbook

Oyster and Artichoke Soup

main course artichoke oyster soup untested



Strain oysters over a bowl to remove grit and separate them from the oyster liquor; reserve liquor. Chop oysters, cover and refrigerate until needed. Measure oyster liquor and add enough chicken stock to make 4 cups; set aside. In a large saucepan, melt the butter over medium heat. Gradually whisk in flour. Cook, whisking constantly, until a blond roux is achieved. Add onions and green onions; cook, whisking constantly, until tender, about 3 minutes. Add garlic and artichoke hearts; cook an 2 additional minutes. Gradually whisk in reserved oyster liquor and chicken stock. Add Lea & Perrins, thyme and cayenne pepper; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add chopped oysters and simmer until oysters are cooked through and edges curl, about 5 minutes. Stir in heavy cream and season to taste with salt and black pepper. Serve immediately. Makes 6 servings.

Raised on a Roux