Oyster Artichoke Soup

  • Yield: 6 servings

Ingredients

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

Instructions

  1. In nonstick saucepan, heat olive oil and sauté green onions and garlic 5 minutes. Add flour, stirring constantly, gradually add chicken broth and reserved oyster liquid. Add cayenne, thyme and bay leaf.
  2. Bring to boil, reduce heat, and cook about 15 minutes. Add oysters, artichokes and parsley, cooking until oysters curl around edges, 10 minutes.
  3. Stir in half-and-half and sherry, cooking until thoroughly heated. Remove bay leaf before serving. Makes about 6 cups.
Tip: If freezing, use chicken broth instead of oyster liquid, and add the oysters when reheating to serve.
 
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age. 

Nutritional Info *per serving

  • Calories 180
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 30mg
  • Sodium 501mg
  • Carbohydrate 21g
  • Fiber 3g
  • Sugars 5g
  • Protein 10g