Oyster and Artichoke Soup

Ingredients

• 2 14-oz cans artichoke hearts
• 1 qt oysters, chopped
• 3 ribs celery, chopped
• 2 bunches green onions, chopped
• 3 cloves garlic, pressed
• ½ C butter
• 3 tbs flour
• 1½ qt chicken stock
• 1 tsp salt
• 1 tbs Worcestershire sauce
• ¼ tsp thyme
• ½ C sherry
• 1 C half-and-half
• 1 C milk
• Cayenne to taste

Directions

1. Sauté Base: In a heavy 4-qt pot, melt butter over medium heat. Add green onions, celery, and garlic and sauté until soft.
2. Add Artichokes: Quarter artichokes and add to the pot. Sprinkle with flour and stir to coat vegetables, taking care not to brown the flour.
3. Build Soup: Gradually add chicken stock, stirring constantly. Add cayenne, salt, Worcestershire sauce, and thyme. Cover and simmer 1 hour.
4. Add Oysters: Stir in oysters, reserved oyster liquor, and sherry. Simmer 10 minutes, do not boil.
5. Finish: Stir in cream and milk.
6. Chill: Cool and refrigerate at least 8 hours to allow flavors to develop.
7. Reheat & Serve: Reheat gently over low heat before serving.
8. Yield: 8 bowls, about 16 cups

The Gumbo Page