October 19, 2009

Oyster & Artichoke Soup

Bayou Monday
This oyster soup is made with a cream base and is extra rich with added flavors - not your typical oyster soup recipe. Enjoy!

Below the recipe are a few vintage photos of oyster harvesting in the bays around Bayou la Batre, just south of Mobile and of children used in the shucking factories during the early 1910's.

Oyster & Artichoke Soup
8 to 10 servings


1 cup (2 sticks) melted butter (margarine will work)
1 cup chopped onions 
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup (3 tablespoons) diced garlic
1/2 cup finely diced pork Tasso
1 cup all purpose flour
2 teaspoons Cajun seasoning mix
6 cups chicken stock (if using bouillon add a few more cubes)
4 cups oyster liquor
1 teaspoon hot sauce
1 pint heavy whipping cream
4 to 6 dozen medium to small shucked oysters
1 -14 ounce can quartered artichoke hearts, drained 
1/2 cup sliced fresh green onions
1/2 cup chopped fresh parsley
Salt, white and black pepper to taste
Few dashes of hot pepper sauce


In a 2-gallon soup pot over medium heat, melt butter and add onions, celery, bell pepper and garlic. Sauté for about 10 minutes (don't brown them).
Add Tasso and stir to incorporate. Sprinkle in the flour stirring constantly until well blended being careful not to scorch it. Stir in the Cajun seasoning.
Add chicken stock a cup at a time stirring constantly (do not allow mixture to cool down too much) keeping the mixture hot. Add the oyster liquor a little at a time stirring all while. Stir in the hot sauce.
Bring to a boil then reduce heat to a low simmer (no more boiling) and cook for 30 minutes.
Add heavy whipping cream, oysters, artichokes, green onions, parsley and pepper. Do not add the salt yet. Cook for another 20 minutes stirring occasionally, remove a little to cool and taste. Add salt accordingly. The oysters and liquor may be salty enough not to have to add salt.










17 comments :

  1. my gosh....that looks creamy, rich and so delicious.

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  2. Oh nice soup. Artichokes and oysters, a great combo. Sounds wonderful. Love the vintage pics!

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  3. The artichokes and oysters sounds like a match made in heaven! Looks delicious!

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  4. I love the vintage photos, and the soup looks creamy and delicious:)

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  5. This looks really great. I just love oysters but never tried it with artichokes. I have to dry this Drick. This must be better than the regular oyster soup with cream.

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  6. Fascinating pics! And love the addition of the pork Tasso to the stew.

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  7. Never thought of adding artichokes, but my goodness that sounds wonderful. Right now I'd love to have some good fresh, small gulf oysters freshly shucked and raw on a saltine cracker with a little cocktail sauce! Oh, man...

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  8. Seriously two of my favorite ingredients..this looks gorgeous! Hey, isn't that you in the boots in that second photo (evil grin).

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  9. What a creamy and tasty soup! You put in lot of ingredients lol.

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  10. Does look good, but did you do the nutritional analysis? My bet is about 65 grams of fat per serving! LOL (sort of....)

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  11. Just a question, but at what point do you add the Artichokes?

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  12. thanks to everyone's kind remarks...
    kkb > I add the artichokes along with the oysters, but you can do it earlier if you want, doesn't matter....and thanks, I will correct the post...

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  13. that looks lovely, so smooth and elegant!

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  14. Drick - I had a soup like this in New Orleans probably 20 years ago. I've hunted for the recipe since then. May have to change up the soup I'd planned to serve for New Year's Eve and put this in it's place! Thank you!!! Kate

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  15. This is such a great recipe...a cup of butter :)

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  16. Love the old photos. And don't think you snuck in tasso without me noticing. Oh, Lord..yum! Thanks for linking up w/ See Ya In the Gumbo.

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