OYSTER AND ARTICHOKE SOUP

This is one of the great soups of New Orleans, one of the great soups of all time! The original version was the gift of the late Chef Warren LeRuth (one of countless gifts he gave us), and is now a staple on nearly every restaurant menu in the city. Here's one version:

• 1/2 cup 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-oz. packages frozen artichoke hearts, defrosted and quartered
  • 2 (14 oz) 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 saute' 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 simmer 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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Chuck Taggart   (e-mail chuck)