🫙 From the Spice Rack
Oyster and Artichoke Soup-Gunther Preuss
Van Geffen VGHC42A 3 tablespoons Butter 1 small Clove Garlic -- Crushed 1 medium Onion -- Chopped 1/4 cup Water 3 tablespoons Flour 1 can Concentrated Chicken Broth -- 10-3/4oz or
sideeasy
Ingredients8 items
Ingredients
- 1small clove garlic -- crushed
- 1medium onion -- chopped
- 1/4cupwater
- 3tablespoonflour
- 1canconcentrated chicken broth -- 10-3/4oz or
- 3cupstrong homemade stock
- 1cupwater (omit if using home- -- made stock)
- 1/8teaspooncayenne pepper
Directions
- 1
Van Geffen VGHC42A 3 tablespoons Butter 1 small Clove Garlic -- Crushed 1 medium Onion -- Chopped 1/4 cup Water 3 tablespoons Flour 1 can Co
- 2
Add garlic, onion and water
- 3
cover and "sweat" over medium heat until soft
- 4
Stir in flour, mix well and cook for 1 to 2 minutes
- 5
Add stock and water (or homemade stock) and cayenne pepper, stirring until mixture has thickened
- 6
Drain artichoke hearts and blanch for 2 minutes in boiling water
- 7
Refresh in cold water and drain
- 8
Remove leaves from bottoms