Oyster Artichoke Soup
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.
Oyster Artichoke Soup
Servings: 6-8
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32-oz container of shucked oysters
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
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 cooking wine
2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Tabasco pepper sauce
½ teaspoon white pepper
1. Set a strainer over a bowl and strain the oysters, making sure to reserve the oyster liquor (the liquid in the oyster container). Shake the strainer until the oysters are well drained and the oyster liquor is collected. Remove any bits of shell in the oysters. Set aside
2. In a large pot over medium heat, melt the butter and sauté the onions and mushrooms until the onions are translucent and the mushrooms are softened, 10-15 minutes.
3. Add the garlic and flour and cook, stirring frequently, until the garlic is fragrant about 3 minutes.
4. Pour in the milk and 1 cup of the reserved oyster liquor and whisk until combined. Bring to a simmer, about 5 minutes.
5. Add the artichokes, green onions, parsley, Worcestershire sauce, sherry, salt, black pepper, Tabasco pepper, and white pepper. Bring to a simmer until the soup is slightly thickened, about 5 minutes.
6. Add the oysters and cook on medium-low heat until the oysters are poached and curled on the edges, about 10 minutes. Serve warm.
