6 tbsp butter, melted
1/2 cup shallots (chopped fine)
1/4 tsp thyme
1 bay leaf
1/2 tsp cayenne pepper
2 tbsp flour
14 oz chicken broth (more or less won't h, urt)
4 cup oysters, drained, reserve liquid (less, to
14 oz artichoke hearts, cooked
2 tsp salt
1/4 tsp tabasco
1/2 cup whipping cream
3 tbsp parsley (chopped, fresh)
Directions
In a 3-quart casserole, melt butter and saute shallots. When shallots
are translucent, add thyme, bay leaf and cayenne pepper. Add flour
and whisk well. Add broth, oyster water, artichoke hearts, salt and
tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium,
partly covered, for exactly 5 minutes. Add whipped cream and serve
immediately.
NOTES:
* Chicken broth with artichokes and poached oysters ~- This is a
modern cajun-style recipe that I adapted from a local
convenience-food cookbook by Jean Durkee. It's an intriguing
combination of modern American ingredients with traditional cajun
flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters are bigger than a small bite-size, cut them up before adding
them to the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the entire
(about 1-cup) container of whipping cream into the soup, even though
that's double what the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you
overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
: Deborah Pedersen
: Microelectronics Computer Corporation, Austin TX
: pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Artichoke Oyster Soup Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood; Soup; Vegetable
The History of Recipes
We can track the history of written recipes far back into history, in fact as far into history as early Egypt, and possibly even further. However, these, old cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the Roman cooks used many different herbs, including some familiar names such as basil, fennel and dill. Continuing our culinary historical journey, we find a couple of recipe books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals served to the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like basil and rosemary. These new foods and tastes created an eruption in recipe books, some of which are now in private collections. The TV revolution gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Artichoke Oyster Soup recipe.
