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The Holiday season is upon us and it's a great time to
entertain! Both Southern Scrumptious - How to Cater
Your Own Party and Southern Scrumptious Entertains
are full of entertaining ideas and menus! Whether you
are planning a traditional family event, football tailgate,
or a party for Halloween, Yom Kippur or Christmas,
Southern Scrumptious provides you with the "how to"
and creative genius to make your party a success!

1 cup (2 Sticks) Butter

1 1/4 cups flour

1/2 cup chopped Scallions

1/4 cup chopped Fresh Parsley

1 1/2 teaspoons Thyme

3/4 teaspoon Cayenne pepper

3 cups Chicken Stock

8 cups Heavy Cream

2 pints Oysters

2 (15oz) cans Artichoke Hearts, drained, chopped

Salt and Black Pepper to taste

Melt the butter in a skillet over medium heat. Add the flour and cook to make a roux,
stirring constantly until smooth. Add the scallions, parsley, thyme and cayenne pepper
and mix well; set aside. Bring the stock to a boil in a stockpot. Add the roux and stir
until smooth. Add the cream, 2 cups at a time, stirring until mooth after each addition.
Reduce the heat to a simmer. Add the undrained oysters and artichokes and mix well.
Simmer until the soup is heated through and the oysters appear firm and done, stirring
frequently to prevent scorching; do not boil. Season with salt and black pepper. Serve
warm, garnished with chopped scallions or chives.

YIELD: 8 TO 10 SERVINGS