This is a highly indulgent soup, which is rich, creamy and loaded with artichokes and fresh oysters. Serve with crusty fresh bread. It's perfect any day of the week.
7 people made this
80g chopped onion
60g chopped celery
250ml chicken stock
2/3 (390g) tin artichoke hearts, drained and quartered
1kg fresh oysters, shucked and chopped
750ml double cream
250ml single cream
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Method Prep:10min › Cook:50min › Ready in:1hr
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 double cream and single cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.