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
- 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.
- Bring to boil, reduce heat, and cook about 15 minutes. Add oysters, artichokes and parsley, cooking until oysters curl around edges, 10 minutes.
- 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.
Nutritional Info *per serving
- Calories 180
- Fat 6g
- Saturated Fat 1g
- Cholesterol 30mg
- Sodium 501mg
- Carbohydrate 21g
- Fiber 3g
- Sugars 5g
- Protein 10g
