COMMENT:
Once again, Louisiana gulf oysters are used to create a masterpiece
among cream based soups. This recipe is used on a weekly basis at
Lafitte's Landing Restaurant. The great New Orleans chef, Warren
Leruth, introduced Cajuns to this dish.
INGREDIENTS:
- 2 (10 ounce) containers oysters, freshly shucked
- 1 quart oyster liquid
- 2 (14 ounce) cans artichoke hearts
- 1 cup butter
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup basil, chopped
- 1/4 cup garlic, diced
- 1 cup flour
- 1-1/2 quarts chicken stock
- 1 pint heavy whipping cream
- 1 cup green onions, sliced
- 1 cup parsley, chopped
- salt and white pepper to taste
METHOD:
In a two-gallon stock pot, melt butter over medium-high heat. Add
artichoke hearts, onions, celery, bell pepper and garlic. Saute
five to ten minutes or until vegetables are wilted and artichokes
are tender. Remove all ingredients from stock pot and place in food
processor equipped with a metal blade. Chop on high speed approximately
one minute or until mixture is fairly well pureed. Return to stock
pot and bring back to a simmer. Using a wire whisk, sprinkle in
flour, stirring constantly until white roux is achieved. (see roux
technique) Add chicken stock and oyster liquid, one ladle at a time,
stirring constantly until all is incorporated. Bring to a low boil,
reduce to simmer and cook thirty minutes. Add oysters, heavy whipping
cream, green onions and parsley. Return to a boil, and cook until
edges of oysters begin to curl. Season to taste using salt and white
pepper.
HINT: It is imperative that oyster liquid be used
in this recipe if it is to be successful. give your seafood supplier
ample time to reserve this amount. |
