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Oyster And Artichoke Soup




Source of Recipe


Gumbo Shop recipe originally appearing in New Orleans Gourmet, Volume 2


List of Ingredients





Serves 6

4 large or 6 medium artichokes
-or-
1 c drained and well rinsed canned artichoke hearts
1/2 c butter
1 c finely chopped onion
1/2 c finely chopped celery
1/2 c finely chopped green bell pepper
1 tbsp minced garlic
1/4 tsp nutmeg
1/2 tsp sage
1 tsp thyme
1 tsp black pepper
1 tsp white pepper
1/4 tsp cayenne pepper
1 tsp salt
1/3 c flour
2 c chicken stock
1 c heavy cream
1 c whole milk
1 pint oysters



Recipe



Boil the artichokes for about 30-40 minutes until leaves pull off easily. Scrape the leaves and clean and chop the bottoms. If you are using canned hearts, drain, rinse them well, and coursely chop. Set aside.

In a large heavy bottomed dutch oven, melt the butter and add the celery, onion, and bell pepper. Saute over a medium fire until the vegetables are soft but not browned. Stir in the garlic, nutmeg, sage, thyme, black, white, and cayenne peppers and salt. Cook 1 minute. Add the flour, mixing well to avoid getting lumps. Cook and stir 1 minute. Blend in the chicken stock, add the artichoke scrapings and bottoms (or hearts), and bring to a gentle boil. Cover and simmer for about 20 minutes. Add the cream and milk and return to a simmer, stirring occasionally. Pour in the oysters and a little of the oyster liquor and cook just til their edges are curled. Adjust the seasoning and serve.