Recipe for Oyster Artichoke Soup


24 each oysters, and their water
1/2 lb butter
1 can artichoke hearts, (14 oz can)
1 salt
2 bunch shallots, chopped
5 tablespoon flour
2 each bay leaves
1 white pepper


Poach the oysters in their own water. Strain, reserving water, and set aside. Saute the shallots in melted butter. When the onions are transparent add the flour. Mix well, stirring constantly, for 5 minutes. Add oyster water and the juice from the artichoke hearts. Pour in additional water to make enough for eight diners. Add 2 bay leaves, and salt and white pepper to taste. Slowly bring to a boil. Chop the oysters and artichoke hearts and add to the soup. Cook for a few more minutes and serve.

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