Dinner · 40 min · cajun

Oyster and Artichoke Soup

Shucked oysters does the heavy lifting here, with artichoke hearts rounding it out. A Cajun dinner that takes 40 minutes, start to finish. The macros do the talking: 6g protein, 28g carbs, and 10g fat in every 214-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 pint Shucked oysters
• 14 oz Artichoke hearts
• 3 tbsp Butter
• 3 tbsp Flour
• 1 Yellow onion
• 1 rib Celery
• 3 cloves Garlic
• 3 cups Seafood stock
• 1 cup Half-and-half
• 1 tsp Cajun seasoning
• 1 tbsp Lemon juice
• 2 tbsp Parsley

Steps

1. Drain the oysters, reserving the liquor. Chop the artichoke hearts into bite-size pieces.
2. Soften the onion, celery, and garlic in butter 7 minutes. Stir in the flour and cook 3 minutes to a pale roux.
3. Whisk in the stock and the reserved oyster liquor; simmer 10 minutes. Add the artichokes and Cajun seasoning; simmer 10 minutes more.
4. Stir in the half-and-half and the oysters. Simmer gently 4 minutes, just until the oyster edges curl. Boiling toughens them.
5. Finish with lemon juice and parsley; taste for salt. Serve in warm bowls with crusty bread.

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