Serves 6-8. Recipe is by Corinne Cook.
1½ to 2 pints fresh oysters, drained (reserve oyster liquor), set aside
½ cup butter (1 stick)
1½ cups chopped green onions
13 cup finely chopped celery
Generous pinch of dried thyme
1 bay leaf
1 teaspoon salt or to taste
¼ teaspoon cayenne pepper
5 tablespoons flour (level tablespoons, not mounded)
1 (14.5-ounce) can chicken broth
2 (14-ounce) cans quartered artichokes including the liquid (remove tough outer leaves if necessary)
Shake of Tabasco (be careful if you already added cayenne)
½ cup whipping cream or half-and-half
2 tablespoons chopped fresh parsley
1. Drain oysters, reserving the liquor. Set aside.
2. In Dutch oven melt butter and add green onions, celery, thyme, bay leaf, salt and cayenne. Sauté 2 or 3 minutes or until celery is tender.
3. Whisk in flour until smooth. Gradually stir in chicken broth, artichokes and liquid, a shake of Tabasco and the reserved oyster liquor. Over medium/high heat, cook until mixture comes to a boil and thickens.
4. Add oysters, cream and chopped parsley. Cook 4-5 minutes or until oyster edges curl. Taste for seasoning. Remove bay leaf before serving.
Note: If soup is too thick, thin it with water or milk.