Oyster and Artichoke Soup
Cuisine: American
Author: Jeffrey Dunham
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
  • 1/4 Cup butter
  • 3 bacon slices, thick, cut in 1/4-inch dice
  • 1 Cup onions, diced
  • 1 ounce celery, diced
  • 1 ounce leeks, diced and rinsed
  • 4 ounces all-purpose flour
  • 3 to 4 Cups chicken stock
  • 10 ounces fresh shucked oysters
  • 5-ounce can artichoke bottoms
  • 1 Cup heavy cream
  • 1 teaspoon Cajun seasoning
  • salt and pepper, as needed
  • basil pesto, as needed
  • oyster crackers or toasted garlic bread, as needed
  1. Melt butter in a heavy saucepan at medium-high heat. Render bacon and add onions, celery and leeks; sauté 3 to 4 minutes.
  2. Stir flour into vegetables; add 3 cups chicken stock, stirring well; cook over medium heat.
  3. Drain oysters, reserving liquid and 8 oysters; add stock and remaining oysters to soup. Coarsely chop artichokes and add to soup; simmer 15 minutes.
  4. Purée soup with hand blender. Add cream, Cajun seasoning, salt and pepper; simmer 10 minutes. Add more stock if needed.
  5. Ladle soup into bowls and garnish each with whole oyster, dollop of pesto and oyster crackers or accompany with garlic bread.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/oyster-and-artichoke-soup/42504/