A perennial New Orleans favorite, this soup gets an incredible depth of flavor from the reserved liquid of both the oysters and the artichokes. Oyster liquor is one of those hidden kitchen treasures that adds unmatched richness to a dish, so I always recommend saving it. There’s simply no reason to let all that incredible flavor go to waste!
During my 18+ years in New Orleans kitchens, this soup was in constant rotation as the soup of the day at the Columns Hotel, and I prepared it countless times at other establishments across the city. However, the inspiration to finally make it at home struck a few weeks ago after ordering it at the Jourdan River Steamer. It was so spectacular that it instantly brought back memories of the version I had been making for years.
When our server listed the daily specials and mentioned Oyster Artichoke, we just had to order two cups—and it was amazing! We were so glad we did; the moment we got home, the ingredients went straight onto the shopping list. After a quick trip to Rouses Supermarket for two pints of shucked oysters, it was time to cook.
Ironically, I had never gotten around to posting my own recipe on the CCR. This felt like the perfect opportunity to finally contribute it to the documentation project. Some recipes just deserve to be written down, so I’m thrilled to share this one for the very first time!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
½ teaspoon Cajun Spice Blend
1 teaspoon thyme
1 cup yellow onion, diced
1 cup celery, diced
1 tablespoon minced garlic
1 cup chopped green onions, divided white parts and green parts
½ cup all-purpose flour
2 cans of artichoke hearts, liquid drained and reserved, long leaves cut and separated
2 pints raw oysters, liquor reserved, divided
4 cups of stock; seafood, chicken or vegetable or a combination of them
1 tablespoon Worcestershire sauce
1 cup heavy cream
Kosher salt
White pepper
Preparation
- In a 4-quart stockpot, melt the butter over medium heat. Add the yellow onions, white parts of green onions, celery, Cajun spice blend, and thyme. Stir well, and cook until for 5 minutes, or until onions are translucent. Add the garlic and stir well. Cook for 2 minutes.
- Add the flour and stir well to make a blond roux. Continue to stir and cook for 3 to 5 minutes.
- Add stock, reserved oyster liquor, reserved artichoke liquid and Worcestershire sauce. Using a wire whip, whisk into a smooth consistency. Continue to simmer until slightly thickened.
- Add the cut artichoke leaves and four oysters, stir well, and cook until the oysters are curled on the edges. Turn off the heat, let cool for a few minutes. With an immersion blender blend the soup until smooth.
- Bring to a simmer over medium heat, then add the remaining artichoke hearts, remaining raw oysters, and heavy cream. Continue to simmer for 5 to 6 minutes. Add the remaining chopped green onions, then season with salt and white pepper to taste.
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