ABOUT THE DISH
This is one of my husband’s favorite soups to make in the chilly months. The oyster artichoke soup recipe is found on my blog Ydelicacies.com.
RECIPE
Ingredients
Ingredients
- 1/2 cup butter
1 large onion, diced
2 cups (about 8 oz.) mushrooms, sliced
6 cloves garlic, minced
3 Tbsp. 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
1/4 cup parsley, chopped
3 Tbsp. Worcestershire sauce
1 Tbsp. sherry
1 Tbsp. fresh thyme leaves
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. Tabasco pepper
1/2 tsp. white pepper
2 8-oz oyster containers (about 2 dozen oysters) drained and oyster liquor reserved
Instructions
- 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.
- Add garlic and flour and cook, stirring frequently, for 5 minutes.
- Whisk in milk and oyster liquor and bring to a simmer, about 5 minutes.
- 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.
- Add oysters and cook on medium-low heat until oysters are poached, about 10 minutes. Serve warm.
Oysters are a foundation of Louisiana’s world-renowned cuisine. My favorite memories are dining with friends enjoying fresh shucked oysters and grilled oysters. We should work to protect our coast to preserve our food resources that depend on healthy wetlands.”
Yvette Jemison, Food Writer Blogger
“Oysters are a foundation of Louisiana’s world-renowned cuisine. My favorite memories are dining with friends enjoying fresh shucked oysters and grilled oysters. We should work to protect our coast to preserve our food resources that depend on healthy wetlands.”
– Yvette Jemison
Got a recipe to share?
Submit yours now!