Oyster Artichoke Soup For a Rainy Day
I’m so glad that a friend of mine recently asked me to make her a batch of this comforting soup. It’s easy to prepare and perfect for a rainy day like today. I didn’t know this soup even existed until I move to New Orleans. The delicate flavor of thyme pairs well with oysters that are poached in the creamy base. Serve with a salad and crusty French bread and you’re all set. If you try this recipe share it with me on Instagram at @y_delicacies. I’d like to see your version. This recipe is featured in the Coastal Community Cookbook December 2020
Oyster Artichoke Soup
YDelicacies.com
Servings: 8-10
½ cup butter
1 large onion, diced
2 cups (about 8 oz.) mushrooms, sliced
6 cloves garlic, minced
3 Tablespoons all-purpose flour
3 cups whole milk
1 cup oyster liquor
2 14-oz cans artichokes, drained and coarsely chopped
1 cup green onions, chopped
¼ cup parsley, chopped
3 Tablespoons Worcestershire sauce
1 Tablespoon sherry
1 Tablespoon fresh thyme leaves
2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Tabasco pepper
½ teaspoon white pepper
2 8-oz oyster containers (about 2 dozen oysters) drained and oyster liquor reserved
1. In a large pot over medium heat, melt butter and sauté onions and mushrooms until onions are translucent and mushrooms are softened, 10-15 minutes.
2. Add garlic and flour and cook, stirring frequently, for 5 minutes.
3. Whisk in milk and oyster liquor and bring to a simmer, about 5 minutes.
4. 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.
5. Add oysters and cook on medium-low heat until oysters are poached, about 10 minutes. Serve warm.