New Orleans Style Oyster & Artichoke Soup
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Instructions
In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saut until soft. Add the artichokes. Sprinkle
the mixture with the flour and stir to coat the vegetables well, but do not
let the flour brown. Gradually add the stock, stirring constantly. Add the
cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and sim-
mer for 10 minutes. Do not allow the soup to boil. Stir in the cream and
milk. Cool and refrigerate for at least 8 hours. Before serving, heat the
soup slowly over low heat.
