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Prep Time: 1 Hour
Yields: 6–8 Servings

Louisiana Gulf oysters are used to create many masterpieces in America’s kitchens and among those is this cream-based soup. This recipe was used on a weekly basis at my Lafitte's Landing Restaurant, but was made famous by the great New Orleans chef, Warren Leruth, who introduced this dish to the city.

4 dozen freshly shucked oysters
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 diced garlic
¼ cup chopped basil
½ 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

Have your seafood supplier shuck 4 dozen oysters then strain and package 1 quart oyster liquid. If this liquid is not available, purchase 2 dozen extra oysters and purée with 2 cups cold water. Set aside. In a 2-gallon stockpot, melt butter over medium-high heat. Add artichokes, onions, celery, bell peppers, diced garlic and basil. Sauté 5–10 minutes or until vegetables are wilted and artichokes are tender. Remove all ingredients from stockpot and place in bowl of a food processor. Chop with a metal blade 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 French bread.

















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