Oyster Artichoke Soup Featured in the Coastal Community Cookbook
A few years ago a friend of mine 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, and I was determined to make an easy home cooked version. The delicate flavor of thyme pairs well with oysters that are poached in the creamy base. I toss together a salad and add crusty French bread and I’m set. If you try this recipe share it with me on Instagram at @y_delicacies. I’d like to see your version.
It was an honor to have this recipe featured in the Coastal Community Cookbook December 2020. This wonderful organization works hard to protect our Louisiana coast and to preserve our food resources that depend on healthy wetlands.
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.
