Creamy Artichoke And Oyster Soup (Michelle Bass)

Recipe Ingredients

2		Artichoke hearts
1		Oysters - (12 oz) (or fresh)
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour
1 cup	237ml	Milk
3		Green onions - chopped
1		Garlic
1/4 cup	36g / 1.3oz	Chopped parsley
		Generous pinch of thyme
1 cup	237ml	Cream
		Salt and fresh ground pepper to taste

Recipe Instructions

Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside. Buzz the rest with their liquid in the blender.

Make a white roux with the butter and flour, letting them cook together, stirring, without browning. Stir in the artichoke puree, any liquid from the oysters and 1 cup milk.

Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended.

Add the oysters and the cream and heat just until the oysters plump and curl around the edges. Serve in deep bowls immediately, the top garnished with the reserved artichokes.

Source:
Justin Wilson's "Gourmet and Gourmand Cookbook"

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