Combine 2 quarts of water 2 tablespoons of salt peppercorns and 2 of the bay leaves in a large pot and bring to a boil. Add bay leaf thyme and cayenne. 2 ribs celery to yield 1 cup finely chopped 4 cloves garlic peeled. Gradually add chicken broth and oyster liquid. Oyster and artichoke soup with fried oyster garnish this soup is tied to one of my earliest cooking disasters.

Cook for about 15 minutes. Saute onion and celery until tender about 10 minutes. Carefully add the artichokes and lemon halves to the boiling water and return to a boil. Add artichokes green onions parsley worcestershire sauce sherry thyme leaves salt black pepper tabasco pepper and white pepper and bring to a simmer until soup is slightly thickened about 5 minutes. Add the flour and stir with a wooden.

Simmer for 20 minutes constantly stirring. It s a soup that s fawned over and coveted here in new orleans. Oyster artichoke soup is a new orleans staple oyster soup is a classic new orleans dish served in fine dining restaurants since the turn of the century. Strain artichokes and add to the pot then add oysters. Oyster and artichoke soup.

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One day while i was in the seventh grade home alone and bored i decided to make or attempt to make oyster and. Add oysters and cook on medium low heat until oysters are poached about 10 minutes. Oysters artichokes cream i m in. The only vegetables are the celery and onion sautéed as the flavor base. In a pot set over low heat add butter and flour stirring with a whisk to make a blond roux.

Oyster and artichoke soup is a new orleans classic made famous by chef warren leruth of leruth s restaurant. In a soup pot melt the butter and saute the chopped artichoke hearts and green onions over medium heat for about 3 to 5 minutes until the green onions soften. 1 stick 1 2 cup unsalted butter. Really though what s not to love. Add flour stirring constantly until combined.

Cup all purpose flour. The antoine s recipe calls for a blond or white roux 50 oysters 12 tablespoons of butter and lots of heavy cream. Pour in the chicken stock and reduce heat to low. Recipes and life lessons from a new orleans family kitchen. Oyster artichoke soup.

Packages frozen artichoke hearts quartered defrosted. Trim the tough outer skins from the artichoke stems and remove the bottom row of leaves. 1 large yellow onion to yield 1 1 2 cups finely chopped 1 bunch green onions chopped. Before we talk more about chef leruth and his soup let s talk a bit about these oysters the star of the dish. Add green onion and garlic and cook 5 minutes.

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Add green onion and garlic and cook 5 minutes. Packages frozen artichoke hearts quartered defrosted. Cup all purpose flour. Oyster and artichoke soup is a new orleans classic made famous by chef warren leruth of leruth s restaurant. One day while i was in the seventh grade home alone and bored i decided to make or attempt to make oyster and.

Before we talk more about chef leruth and his soup let s talk a bit about these oysters the star of the dish. Simmer for 20 minutes constantly stirring. Cook for about 15 minutes. Combine 2 quarts of water 2 tablespoons of salt peppercorns and 2 of the bay leaves in a large pot and bring to a boil.