A beloved New Orleans classic, Oyster Artichoke Soup is silky, savory, and deeply comforting. The combination of tender artichoke hearts, fresh oysters, aromatic vegetables, and a splash of sherry creates a luxurious bowl that feels both timeless and celebratory. This version honors the late Chef Warren LeRuth’s iconic recipe, now found on nearly every menu in the city. It’s perfect for special occasions or whenever you’re craving a taste of Louisiana warmth.
INGREDIENTS:
1/2 cup butter
2 bunches green onions, chopped
3 stalks celery, chopped
3 cloves garlic, pressed
1 3/4 3/4 pounds fresh artichoke hearts, cut
(or three 9-ounce packages frozen artichoke hearts, defrosted and quartered)
3 tablespoons flour
1 to 1 1/2 quarts homemade chicken stock
Cayenne pepper, to taste
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh thyme
1 quart oysters, drained and chopped (reserve oyster liquor)
1/3 cup sherry
1 cup half-and-half
1 cup milk
METHOD:
In a heavy 4-quart pot, melt the butter over medium heat.
Add the green onions, celery, and garlic. Sauté until softened and fragrant. Add the artichoke hearts and stir to combine. Sprinkle flour over the vegetables and stir to coat evenly—do not let the flour brown.
Gradually add the chicken stock while stirring constantly to prevent lumps. Add cayenne, salt, Worcestershire sauce, and thyme. Cover and simmer gently for 1 hour, stirring occasionally.
Add the chopped oysters, their reserved liquor, and the sherry. Simmer for 10 minutes, making sure the soup does not boil (boiling can toughen the oysters). Stir in the half-and-half and milk.
Cool the soup and refrigerate for at least 8 hours to allow flavors to deepen.
Reheat slowly over low heat before serving.
SERVING SUGGESTIONS:
- Serve with crusty French bread or warm sourdough.
- Garnish with sliced green onions or a pinch of cayenne.
- Pair with a simple green salad with lemon-shallot dressing.
- Add a splash more sherry at the table for an extra layer of aroma.
YIELD: 8 servings
