pedersen@mcchi2.ARPA (Deborah Pedersen) (12/14/85)
.RH MOD.RECIPES-SOURCE OYSTER-SOUP SP "12 Nov 1985" .RZ "ARTICHOKE OYSTER SOUP" "Chicken broth with artichokes and poached oysters" This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee. It's an intriguing combination of modern American ingredients with traditional cajun flavorings. .IH "Serves 6" .IG "6 Tbsp." "butter," melted. .IG "1/2 cup" "shallots" (chopped fine) .IG "1/4 tsp" "thyme" .IG "1" "bay leaf" .IG "1/2 tsp" "cayenne pepper" .IG "2 Tbsp." "flour" .IG "14 oz" "chicken broth" (more or less won't hurt) .IG "2 pints" "oysters." Drained; reserve liquid. .IG "14 oz" "artichoke hearts" .IG "2 tsp" "salt" .IG "1/4 tsp" "Tabasco" .IG "1/2 cup" "whipping cream" .IG "3 Tbsp." "parsley" (chopped fresh) .PH .SK 1 In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf, and cayenne pepper. Add flour and whisk well. .SK 2 Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil. .SK 3 Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately. .NX Fresh parsley tastes much better than dried parsley in this recipe. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find. .PP When I'm not making a double recipe, I usually dump the entire half-pint container of whipping cream into the soup, even though that's double what the recipe calls form. .PP The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery. .WR Deborah Pedersen, pedersen@mcchi2.ARPA
pedersen@mcchi2.ARPA (Deborah Pedersen) (11/13/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE OYSTER-SOUP SP "12 Nov 85" 1986 .RZ "ARTICHOKE OYSTER SOUP" "Chicken broth with artichokes and poached oysters" This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee. It's an intriguing combination of modern American ingredients with traditional cajun flavorings. .IH "Serves 6" .IG "6 Tbsp" "butter," "90 g" melted. .IG "\(12 cup" "shallots" "120 g" (chopped fine) .IG "\(14 tsp" "thyme" "5 ml" .IG "1" "bay leaf" .IG "\(12 tsp" "cayenne pepper" "2.5 ml" .IG "2 Tbsp" "flour" "30 ml" .IG "14 oz" "chicken broth" "400 ml" (more or less won't hurt) .IG "4 cups" "oysters" "1 l" Drained; reserve liquid. Or use less, to taste. .IG "14 oz" "cooked artichoke hearts" "400 g" .IG "2 tsp" "salt" "10 ml" .IG "1/4 tsp" "Tabasco" "1 ml" .IG "1/2 cup" "whipping cream" "120 ml" .IG "3 Tbsp" "parsley" "50 l" (chopped fresh) .PH .SK 1 In a .AB "3-quart" "3-liter" casserole, melt butter and saut\z\(aae shallots. When shallots are translucent, add thyme, bay leaf, and cayenne pepper. Add flour and whisk well. .SK 2 Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil. .SK 3 Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately. .NX Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find. .PP When I'm not making a double recipe, I usually dump the entire .AB "1-cup" "250-ml" container of whipping cream into the soup, even though that's double what the recipe calls form. .PP The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery. .SH RATING .I Difficulty: easy. .I Time: 20 minutes. .I Precision: measure the spices. .WR Deborah Pedersen Microelectronics Computer Corporation, Austin TX pedersen@mcchi2.ARPA