Artichoke & Oyster Soup

We perfected this 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:

  1. Sauté onions and celery in butter until caramelized
  2. Add artichoke.  Cover pan and sauté until tender
  3. Add garlic and sauté for 30 seconds
  4. Gradually add flour stirring until completely combined
  5. Deglaze with wine
  6. Add salt, peppers, and thyme
  7. Gradually add chicken and seafood stock and Worcestershire
  8. Add Rosemary
  9. Cover and allow to simmer for 30 minutes
  10. Remove rosemary and use immersion blender to smooth (be certain allow for some small chunks)
  11. Add oysters, oyster liquid, and sherry and simmer uncovered for 15 minutes
  12. 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