Elegant Oyster and Artichoke Soup

Name: Elegant Oyster and Artichoke Soup
Yield: makes 6 servings
Ingredients: 3 tablespoons olive oil or butter; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 1 (12-ounce) can artichoke hearts, rinsed and chopped, or an equal amount of fresh hearts; 1 garlic clove, minced; 3 tablespoons flour; 1/2 cup dry white wine; 2 cups milk; 1 pint oysters, drained (reserve the liquid) and coarsely chopped; 1 cup heavy cream; 4 scallions, minced; Salt and pepper; Hot sauce; Fresh lemon juice, as desired; Classic Croutons (p. 88), optional

December 14, 2011

This silky concoction makes an elegant starter, or a light supper if paired with the Parisienne Bistro Crudité Plate (p. 102) or the Bayona House Salad with Balsamic Vinaigrette (p. 95) and a warm baguette. Oysters and artichokes are another favorite New Orleans combination. For your convenience I’ve called for canned artichoke hearts, but if you’re feeling expansive (and industrious), use fresh artichoke hearts. Your efforts will be rewarded.

Recipe notes

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