As Featured at the New Orleans Jazzfest
OYSTER AND ARTICHOKE SOUP
1/2 cup butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
1-3/4 pounds fresh cut artichoke hearts or baby artichokes, or
3 9-oz. packages frozen artichoke hearts, defrosted and quartered
2 (14 oz) cans artichoke hearts, washed, drained, and quartered
(save canned hearts as a last resort)
3 tbs flour
1 to 1-1/2 quarts homemade chicken stock
Cayenne to taste
1 tsp salt
1 tbs Worcestershire sauce
1/2 tsp fresh thyme
1 quart oysters, drained and chopped (reserve liquor)
1/3 cup sherry
1 cup half-and-half
1 cup milk
In a heavy 4-quart pot melt the butter over medium heat. Add the green
onion, celery, and garlic and saute' until soft. Add the artichokes.
Sprinkle the mixture with the flour and stir to coat the vegetables
well, but do not let the flour brown. Gradually add the stock, stirring
constantly. Add the cayenne, salt, Worcestershire sauce, and thyme.
Simmer the mixture, covered, for 1 hour. Add the oysters, oyster
liquor, and sherry and simmer for 10 minutes. Do not allow the soup to
boil. Stir in the cream and milk. Cool and refrigerate for at least 8
hours. Before serving, heat the soup slowly over low heat. Serves 8
bowls or 16 cups.