OYSTER AND ARTICHOKE BISQUE

Prep Time: 1 Hour
Yields: 12 Servings

Comment:
Gulf oysters add rich flavor and depth to many Louisiana dishes. One of the most famous soups using this shellfish is the cream-based oyster stew of New Orleans. This bisque of oyster and artichokes was fist shared with other Louisiana restaurants by Chef Warren Leruth of LeRuth’s restaurant in Gretna, La. It was the state’s first Mobil Five-Star restaurant.

Ingredients:
6 dozen freshly shucked oysters
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
½ cup chopped bell peppers
¼ cup diced garlic
1 cup flour
1½ quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste

Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and artichoke bottoms. Sauté 5–10 minutes or until vegetables are wilted and artichokes are tender. Place vegetable mixture into a food processor. Process on high speed approximately 1 minute or until mixture is puréed. Return to stockpot and bring back to a simmer. Whisk in flour, stirring constantly until white roux is achieved. (See roux recipes.) Add chicken stock and oyster liquid, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in heavy whipping cream, oysters, green onions and parsley. Return to a boil, and cook until edges of oysters begin to curl. Season to taste using salt and white pepper. NOTE: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.