Reply #5: I'm not sure what's required to pm but you must be close... [View All]

I think I did post the recipe but I'll be happy to do it again...However, its not fair for me to say its mine. Its from the 1992 annual edition of Southern Living recipes (p. 81). Its WONDERFUL!!!

Louisiana Oyster-and-Artichoke Soup

2 (12 ounce) containers fresh oysters
1/2 cup finely chopped shallots (use onions if you MUST)
1 bay leaf
1/4 teaspoon red pepper
Pinch of dried thyme
3 Tablespoons melted butter
2 Tablespoons all-purpose flour
1 14 1/2oz can chicken broth (I always use home-made)
1 14 oz jar marinated artichoke hearts, drained and chopped
1 Tablespoon fresh parsley
1/2 teaspoon salt
1/2 cup whipping cream
hot sauce to taste

Drain oysters, reserving liquid. Cut oysters into 1/4ths. Saute shallots and next three ingredients in butter in a Dutch oven until tender. Add flour, stirring until smooth. Cook, stirring constantly, one minute. Gradually add broth and oyster liquid; simmer, stirring occasionally, 15 minutes. Remove bay leaf. Add oysters, artichokes, parsley, salt and hot sauce. Simmer 10 minutes. Stir in whipping cream; cook until thoroughly heated. Yield 6 cups.

Bon apetit!

on edit: Thanks for all your comments!

I feel like I'm Queen for a Day! Thank you all for your kindness. Trust me about this recipe. I had serious oral surgery back in 1992 and my guy made it for me. We've had it least once a month since then. I consider it one of the 5 finest soups of all time.

on double edit: Do I even need to say that it tastes best served with oyster crackers?