Chef Jimmy’s Oyster Soup Ripley's Special


2 TBSP butter
1/2 cup carrots, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all purpose flour
1 quart chicken broth
1 14 oz can artichoke hearts, drained
1 bay leaf
3/4 tsp salt
1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried sage
1 cup heavy cream
1/2 pint or equivalent to 12 shucked oysters and juice
2 TBSP fresh chopped parsley


In a saute pan, saute chopped onions, celery, carrots, fresh mushrooms in 2 TBSP butter for 5 minutes or until the onions are transparent. In another large pot, melt ½ cup butter and stir in the flour. Cook for 5 minutes. Whisk the chicken broth into the flour mixture. Add the sauteed vegetables, artichoke hearts, bay leaf, salt, cayenne pepper, oregano and sage. Simmer for 30 minutes over medium heat. Whisk in cream and add oysters. Bring to a simmer, but do not boil. Garnish with fresh parsley.

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