Oyster and Artichoke Soup
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.
For 6 servings
9 steps. 35 minutes total.
- 1
Prepare your ingredients
- a.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.
- 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat
- a.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.
- 3
Add the chopped onion, celery, and bell pepper to the roux
- a.Sauté, stirring frequently, for 8-10 minutes until the vegetables are very soft and translucent. This step is crucial for building the flavor base.
- 4
Step 4
- a.Stir in the minced garlic and cook for one more minute until fragrant.
- 5
Very gradually, whisk in the chicken broth and the reserved oyster liquor
- a.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.
- 6
Stir in the chopped artichoke hearts, salt, black pepper, and cayenne pepper
- a.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.
- 7
Reduce heat to the lowest setting
- a.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.
- 8
Gently slide the shucked oysters into the hot soup
- a.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.
- 9
Remove the pot from the heat immediately
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to a smooth, creamy soup is a well-made roux and the slow addition of liquid. Don't rush this process.
- 2Oyster liquor is liquid gold in this recipe. It adds a significant amount of briny, savory flavor. Always reserve it.
- 3For a richer seafood flavor, substitute the chicken broth with a quality seafood or fish stock.
- 4If your soup seems too thick, you can thin it with a little more broth or milk. If it's too thin, let it simmer uncovered for a few more minutes to reduce.
- 5This soup is best served immediately. Reheating can cause the oysters to overcook and the cream to separate if done too quickly.
Adapt it for your goals.
Add Mushrooms
Sauté 8 ounces of sliced cremini mushrooms with the holy trinity for an extra layer of earthy flavor.
Make it SpicierMake it Spicier
Add a few dashes of your favorite Louisiana-style hot sauce along with the cream, or increase the cayenne pepper to your liking.
Add ShrimpAdd Shrimp
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.
Herbaceous TwistHerbaceous Twist
Add 1/2 teaspoon of dried thyme along with the garlic for a classic Creole herbal note.
Why this is on our healthy list.
Rich in Zinc
Oysters are one of the best dietary sources of zinc, a mineral crucial for immune function, wound healing, and cell growth.
Source of Vitamin B12
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.
Provides Antioxidants
Artichoke hearts are packed with antioxidants like cynarin and silymarin, which can help protect cells from damage caused by free radicals.
Good Source of Iron
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.
Frequently asked questions
A typical 1.5-cup serving of this soup contains approximately 350-400 calories, primarily from the butter, flour, and heavy cream.