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New Orleans Oyster and Artichoke Soup



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La Belle Cuisine


Oyster and Artichoke Soup

Chuck Taggart

1/2 cup [1 stick] butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
1 3/4 pounds fresh cut artichoke hearts, or
3 9-ounce packages frozen artichoke hearts,
defrosted and quartered, or
2 (14 ounce) cans artichoke hearts, washed,
drained, and quartered (save
canned hearts as a last resort)
3 tablespoons flour
1 to 1 1/2 quarts homemade chicken stock
Cayenne to taste
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh thyme
1 quart oysters, drained and chopped
(reserve liquor)
1/3 cup Sherry
1 cup half-and-half
1 cup milk

In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and sauté until soft. Add the artichokes. Sprinkle
the mixture with the flour and stir to coat the vegetables well, but do not
let the flour brown. Gradually add the stock, stirring constantly. Add the
cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and sim-
mer for 10 minutes. Do not allow the soup to boil. Stir in the cream and
milk. Cool and refrigerate for at least 8 hours. Before serving, heat the
soup slowly over low heat. Serves 8 bowls or 16 cups.

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