Cook onions in butter in a large skillet until wilted. Add the oysters and their liquid and simmer very gently, just until the oysters plump a little on the edges. Do not overcook. Remove oysters immediately with a slotted spoon and set aside. Add the chicken stock to the skillet.

Drain the artichokes and add their juices to to the the stock and pan juices. Add tarragon, chervil, salt, and pepper, and simmer mixture uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in a blender with the artichoke hearts and blend to a fine pur�e. (If a blender is not available, chop artichokes finely). Return the artichoke mixture to the skillet with the rest of the ingredients, and simmer about 10 minutes to blend flavors. At this point the soup may be set aside or refrigerated.

Just before serving, heat the soup to boiling. Reduce heat, and add the cream and poached oysters. Correct salt and pepper. Return the soup to a simmer. Sprinkle with parsley and serve.

Serves 6 as an appetizer.

billspa@icanect.net