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Prep Time: 1 Hour
Yields: 12 Servings

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups. This recipe is used on a weekly basis at Lafitte's Landing Restaurant. The great New Orleans chef, Warren Leruth, introduced Cajuns to this dish.

2 (10-ounce) containers oysters, freshly shucked
1 quart oyster liquid
2 (14-ounce) cans artichoke hearts
1 cup butter
1 cup chopped onions
1 cup chopped celery
½ cup chopped bell peppers
¼ cup minced garlic
¼ cup chopped basil
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
granulated garlic to taste

In a 2-gallon stockpot, melt butter over medium-high heat. Add artichokes, onions, celery, bell peppers, garlic and basil. Sauté 5–10 minutes or until vegetables are wilted and artichokes are tender. Remove all ingredients from stockpot and place in food processor equipped with a metal blade. Chop on high speed approximately 1 minute or until mixture is puréed. Return to stockpot and bring back to a simmer. Sprinkle in flour and cook, whisking constantly until a white roux is achieved. Add stock and oyster liquid, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add oysters, cream, green onions and parsley. Return to a boil and cook until edges of oysters begin to curl. Season to taste using salt, pepper and granulated garlic. Serve hot with slices of toasted New Orleans style French bread.






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