“Spicy Oyster-Artichoke Soup: A Luxurious Bowl of Flavor and Iron-Rich Goodness

Warm, rich, and full of flavor — this Spicy Oyster-Artichoke Soup brings the sea’s finest taste to your table. Tender oysters, creamy broth, and the earthy depth of artichokes come together with a gentle kick of spice. A comforting yet elegant dish that proves healthy eating can taste extraordinary.

Lakmali

Spicy Oyster–Artichoke Soup

You’ll probably be too busy appreciating the flavor of this luscious soup to note that the oysters provide more iron than a comparable portion of beef round steak. This rich, spicy, and creamy seafood soup blends oysters with artichokes, shallots, and a touch of heat for a restaurant-worthy flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Soup

Cuisine: American

Calories: 448

Ingredients Equipment Method

Ingredients

  

• 2 pints fresh oysters
• 1 cup chopped shallots or onions
• 1 bay leaf
• ½ teaspoon red-pepper flakes
• Pinch of dried thyme
• 2 tablespoons butter or margarine
• 2 cans (14½ oz each) reduced-sodium chicken broth
• 4 tablespoons instant-blending flour
• ½ cup cold water
• 2 cans (14½ oz each) artichoke hearts, drained and chopped
• 4 tablespoons chopped fresh cilantro
• Pinch of salt
• 1½ teaspoons hot-pepper sauce
• 1 cup evaporated skim milk

Equipment

• 1 Medium saucepan
• 1 Whisk
• Measuring cups & spoons
• 1 Knife and cutting board
• 1 Strainer
• 1 Serving bowls

Method

 

1. Instructions

   Prepare the oysters:Drain oysters and reserve the liquid. Chop and set aside.

   Cook the base:Melt butter in a medium saucepan. Sauté shallots, bay leaf, red-pepper flakes, and thyme until soft.

   Add liquids and thicken:Pour in oyster liquid and chicken broth.Mix flour with cold water until smooth, then whisk it into the soup. Simmer for 15 minutes until slightly thickened.

   Add the main ingredients:Remove bay leaf. Add oysters, artichoke hearts, cilantro, salt, and hot-pepper sauce. Simmer for 12 minutes.

   Finish:Stir in evaporated milk and heat gently without boiling. Serve hot, topped with cilantro.