Oyster-Artichoke Soup

1 Quart fresh oysters; drained, reserve two cups juice
6 Tablespoons butter, melted
1/2 Cup shallots, chopped fine
1/4 Teaspoon thyme, chopped
1 Bay leaf
1/2 Teaspoon cayenne pepper
2 Tablespoons flour
14 Ounces chicken broth
1 can (14 ounces) Artichoke hearts (not marinade)
2 Teaspoons salt
1/4 Teaspoon Tabasco Sauce
1/2 Cup whipping cream
3 Tablespoons fresh parsley, chopped


– In a 3-quart saucepan, melt butter and saut 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, whipping cream and parsley. Simmer on medium heat, partly covered, for five minutes.
– Serve immediately.
Serving Size: 6