“Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!” - by Dena G.
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Melt butter in a large saucepan over medium heat. Saute onion and celery until tender, about 10 minutes. Pour in the chicken stock, and reduce heat to low. Cook for about 15 minutes. Add the artichokes and oysters, and simmer for 10 more minutes. Finally, stir in the heavy cream and half-and-half cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.
Nutrition
Amount Per Serving (10 total)
- Calories
- 562 cal
- 28%
- Fat
- 51.4 g
- 79%
- Carbs
- 12.4 g
- 4%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"~LOVED THIS RECIPE~ Used canned oysters instead of fresh, skipped the cream and used milk for less fatting version... turned out great...daughter and husband both loved it!! ..." See more"
llc1978
"This soup is awesome. I'm not too crazy about oysters, so I used shrimp instead!! Also, I sauteed the shrimp beforehand in butter and seaasonings. I will be making this again soon!!..." See more"
cynthia
"I was not all that impressed with this receipe. Ther is no mention of rinsing the oysters to get rid of that grainy taste. There are no seasonings mentioned, so if you don't add your own, than bland..." See more city. I think the reciepe called for too much cream also, and the cream tastes very 'raw' or uncooked. It seems it should be added sooner to give it time to blend with the veggies and oysters. I'm a huge oyster fan, and this just didn't do it for me."
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