Oyster Artichoke Soup

  • Yield: 6 servings


2-- (14-ounce) cans artichoke hearts, drained, divided
2tablespoons butter
1bunch green onions, chopped
1/2teaspoon minced garlic
1/4cup all-purpose flour
1cup skim milk
1/4cup chopped parsley
2pints oysters, drained, reserve 1 cup liquid
1cup fat-free half-and-half


  1. In a food processor, purée one can artichoke hearts. Set aside.
  2. In a nonstick pot, melt butter and sauté green onions and garlic for about 5 min­utes. Add flour, stirring constantly, for 1 minute.Gradually add puréed artichoke hearts, milk, parsley and oyster liquid.
  3. Bring to a boil. Add oysters and remaining can of artichoke hearts, cooking until oys­ters curl around edges, about 10 minutes.
  4. Stir in half-and-half, cooking until thor­oughly heated. Makes 6 1/2 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 174
  • Fat 5g
  • Saturated Fat 3g
  • Cholesterol 47mg
  • Sodium 449mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 7g
  • Protein 11g