We perfected this artichoke and oyster soup last weekend, when we celebrated our dear friend Xavi’s birthday. There may be a lot of steps, but we have tell you it is truly amazing. This soup along with a crusty slice of bread can’t be beat, just saying!!!!
YIELD: 10 to 12 Servings
INGREDIENTS:
- ¼ cup unsalted butter
- 1 sweet onion diced
- ½ cup diced celery
- 5 cloves garlic diced
- 2 – 12 OZ bags of artichoke hearts (remove leaves on about half)
- 1 sprig rosemary
- 1 t fresh thyme, chopped
- 1 t kosher salt
- ½ t black pepper
- ¼ cayenne pepper
- 3 T flour
- ¼ cup white wine
- 1 32 OZ carton chicken stock
- 1 12 OZ carton seafood stock
- ¼ cup dry sherry
- 1 pint of fresh oysters, chopped. All liquid as well. You can add additional oysters if you like.
- 1 pint heavy cream
INSTRUCTIONS:
- Sauté onions and celery in butter until caramelized
- Add artichoke. Cover pan and sauté until tender
- Add garlic and sauté for 30 seconds
- Gradually add flour stirring until completely combined
- Deglaze with wine
- Add salt, peppers, and thyme
- Gradually add chicken and seafood stock and Worcestershire
- Add Rosemary
- Cover and allow to simmer for 30 minutes
- Remove rosemary and use immersion blender to smooth (be certain allow for some small chunks)
- Add oysters, oyster liquid, and sherry and simmer uncovered for 15 minutes
- Stir in cream and simmer for another 5 minutes
Optional Topping:
- In a small bowl combine ½ cup mascarpone cheese, one tablespoon chopped parsley, finely sliced chives, and chopped tarragon leaves and the zest and juice of one lemon.
Use about a teaspoon to garnish the soup when serving
