Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tbsp butter
- 1 bunch green onions, chopped
- 2 large stalks celery, chopped
- 3 cloves garlic, pressed
- 1 x 14oz can artichoke hearts, cut in quarters
- 1½ tbsp flour
- 1 can chicken broth
- pinch cayenne
- ½ tsp salt
- 2 tsp Worcestershire sauce
- ½ tsp thyme
- 1 pint oysters, drained and chopped (reserve liquor)
- ¼ cup vermouth
- 1 cup milk
- 1 cup half-and-half
Directions
Melt the butter and saute the green onions, celery and garlic until soft.
Add the artichokes.
Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown.
Gradually add the broth, stirring constantly.
Add the cayenne, salt, Worcestershire sauce and thyme.
Simmer, covered, for 30 minutes.
Add the oysters, oyster liquor and vermouth and simmer 10 minutes more.
Do not allow to boil.
Stir in the milk and half-and-half.
Before serving, heat the soup slowly over low heat.