Artichoke Oyster Soup
Submitted by jpsds
New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minNew Orleans-style artichoke oyster soup is a Louisiana classic, rich and creamy with proper technique at its core. The flavor base is a shallot-butter roux seasoned with thyme, bay, and cayenne, thinned with chicken broth and the reserved oyster liquor. That oyster liquid is non-negotiable - it’s where the oceanic depth comes from.
The timing on the oysters is critical. The recipe calls for exactly 5 minutes, and it means exactly that. Overcooked oysters go rubbery and leathery. Add them at a simmer, start counting, and pull the soup from heat on schedule.
Use the smallest oysters available. Larger ones should be cut to bite-size before going in.
Whipped cream, not heavy cream poured straight from the carton, gets stirred in at the very end for a lighter, slightly frothy finish. Serve immediately.
Chef Tips
- Never skip the oyster liquor - the briny, oceanic character of the soup depends on it
- Add oysters at a controlled simmer, not a rolling boil, to prevent them from seizing up
- Use fresh parsley, not dried; dried parsley has almost no flavor impact in a finished soup
- Taste before salting, oyster liquor varies considerably in saltiness between batches
Variations
- Dry sherry: Add a splash to the broth before the oysters for a classic Louisiana flourish
- More heat: Increase the Tabasco beyond ¼ teaspoon for a more assertively Creole finish
Ingredients
Directions
In a 3-quart casserole, melt butter and sauté shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco.
Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.
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