Oyster and Artichoke Soup

Soups & Stews

Recipe courtesy of Louisiana Fish Fry

Serves 8 bowls or 16 cups

  • 1/2 cup butter
  • 2 bunches green onions chopped
  • 3 ribs celery chopped
  • 3 cloves garlic pressed
  • 2 (14 oz) cans artichoke hearts, washed and drained
  • 3 tablespoons flour
  • 1 to 1½ qts chicken stock
  • Cayenne Pepper to taste
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/2  teaspoon fresh thyme
  • 1 qt oysters drained and chopped (reserve liquid)
  • 1/3 cup sherry
  • 1 cup half and half
  • 1 cup milk

Oyster and Artichoke Soup

Oyster and Artichoke Soup 

Click image to enlarge.


In a heavy pot melt butter over medium heat. Add green onion, celery and garlic and sauté until soft.  Add artichokes then sprinkle mixture with flour and stir to coat well.

Gradually add stock, stirring constantly. Add cayenne, salt, Worcestershire and thyme and simmer, covered for 1 hour.

Add oysters, oyster liquid and sherry and simmer for 10 minutes. Do not allow soup to boil.

Stir in half and half and milk. Cool and refrigerate for at least 8 hours.

To serve, heat only the soup you plan to serve slowly over low heat.


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