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A rich and velvety soup straight from Louisiana, blending the briny flavor of fresh oysters with tender artichoke hearts. It's a sophisticated yet comforting classic, perfect for a special occasion or a chilly evening.
Prepare your ingredients. Finely chop the onion, celery, and bell pepper (the 'holy trinity'). Mince the garlic. Drain the oysters, carefully reserving all their liquid (oyster liquor). Strain the liquor through a fine-mesh sieve if it appears gritty. Drain and roughly chop the artichoke hearts.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour until a smooth paste forms. Cook this roux, stirring constantly with a wooden spoon or whisk, for 5-7 minutes until it turns a light peanut butter color. Be careful not to let it scorch.
Add the chopped onion, celery, and bell pepper to the roux. Sauté, stirring frequently, for 8-10 minutes until the vegetables are very soft and translucent. This step is crucial for building the flavor base.
Stir in the minced garlic and cook for one more minute until fragrant.
Very gradually, whisk in the chicken broth and the reserved oyster liquor. Add about a half cup at a time, whisking constantly until smooth before adding more. This slow process is key to a lump-free soup. Once all liquid is incorporated, bring the mixture to a simmer.
Stir in the chopped artichoke hearts, salt, black pepper, and cayenne pepper. Reduce the heat to low, partially cover the pot, and let the soup simmer gently for 15 minutes to allow the flavors to meld together.
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A rich and velvety soup straight from Louisiana, blending the briny flavor of fresh oysters with tender artichoke hearts. It's a sophisticated yet comforting classic, perfect for a special occasion or a chilly evening.
This cajun_creole recipe takes 50 minutes to prepare and yields 6 servings. At 356.63 calories per serving with 8.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Reduce heat to the lowest setting. Slowly stir in the heavy cream until fully combined. Gently heat the soup until it is hot, but do not allow it to come to a boil, as this can cause the cream to separate.
Gently slide the shucked oysters into the hot soup. Cook for just 2-3 minutes. The oysters are done as soon as their edges begin to curl. Do not overcook them, or they will become rubbery.
Remove the pot from the heat immediately. Taste and adjust the seasoning with more salt or pepper if needed. Ladle into warm bowls, garnish with sliced green onions and fresh parsley, and serve right away with crusty French bread for dipping.
Sauté 8 ounces of sliced cremini mushrooms with the holy trinity for an extra layer of earthy flavor.
Add a few dashes of your favorite Louisiana-style hot sauce along with the cream, or increase the cayenne pepper to your liking.
For a seafood medley, add a half-pound of peeled and deveined shrimp along with the oysters. They will cook in about the same amount of time.
Add 1/2 teaspoon of dried thyme along with the garlic for a classic Creole herbal note.
Oysters are one of the best dietary sources of zinc, a mineral crucial for immune function, wound healing, and cell growth.
This soup provides a significant amount of Vitamin B12 from the oysters, which is essential for nerve function and the formation of red blood cells.
Artichoke hearts are packed with antioxidants like cynarin and silymarin, which can help protect cells from damage caused by free radicals.
Oysters are a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plants, helping to prevent anemia.
A typical 1.5-cup serving of this soup contains approximately 350-400 calories, primarily from the butter, flour, and heavy cream.
While it is a rich and indulgent soup due to the roux and heavy cream, it also offers nutritional benefits. Oysters are an excellent source of zinc, iron, and vitamin B12. Artichokes provide fiber and antioxidants. It's best enjoyed as a special treat rather than an everyday meal.
Freshly shucked oysters are highly recommended for the best flavor and texture. However, you can use pre-shucked, refrigerated oysters in tubs. If using frozen, thaw them completely in the refrigerator and reserve any liquid. Canned oysters are not recommended as their texture and flavor are not ideal for this delicate soup.
Lumps usually come from adding the liquid to the roux too quickly. To fix it, you can either whisk vigorously for a few minutes to break them up or, for a perfectly smooth texture, use an immersion blender to briefly pulse the soup base before adding the cream and oysters.
You can prepare the soup base (up to step 6, before adding cream and oysters) up to a day in advance. When ready to serve, gently reheat the base, then proceed with adding the cream and cooking the oysters just before serving for the best results.