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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
Cook Time 30 minutes
Total Time 45 minutes
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.