Oyster Artichoke Soup
Oyster Artichoke Soup is a Louisiana classic! You’ll find some version of oyster soup on just about every restaurant menu in and around New Orleans, and this recipe is equally delicious as the restaurant versions.
Back in the 1950’s, Chef Warren Leruth served this delicious soup at his restaurant “LeRuth’s” in Gretna, Louisiana. His recipe was based on his mother-in-law’s recipe. (Margie had been making her version for years, so restauranteur LeRuth took her basic oyster soup recipe and made it his own.) This recipe is inspired by Leruth’s version.
Ingredients
There are many variations of this recipe; some use chicken stock, Worcestershire sauce, fresh thyme, and some use sherry or vermouth. This recipe is based on simple ingredients you probably already have in your kitchen.
- Fresh oysters with their juice. (This is often referred to as “oyster liquor.”)
- Artichoke bottoms- this is the center meaty part of the artichoke. You can find canned or frozen artichoke bottoms. The important thing here is to get BOTTOMS AND DO NOT GET ARTICHOKE HEARTS.
- Sweet yellow onion
- Celery
- Fresh parsley
- Fresh garlic
- Butter– unsalted
- All-purpose flour – just a little for the roux
- Half ‘n half
- Kosher salt, ground white pepper, cayenne pepper
- Green onions- for garnish
Notes about this recipe
- The first step in making this Louisiana oyster artichoke soup is to poach the oysters. Cooking the raw oysters in super hot water for a few minutes creates additional oyster liquid. This adds to the depth of the soup flavor that chicken broth (or seafood broth) just can’t offer.
- By adding a little flour to the sauteed vegetables, we create a blonde roux, which is a key thickening agent in this recipe; the roux also allows for using less half ‘n half, which is easy on the waistline.
How to make it
Here’s a quick overview. See the recipe card below for exact measurements and instructions.
- Drain raw shucked oysters in a fine mesh collander and reserve the juice; pick out any shell parts and discard
- In a medium saucepan simmer oysters in water for 5-7 minutes; drain and reserve liquid.
- In a large stockpot or Dutch oven, melt butter; add onions, celery, chopped artichoke bottoms, fresh parsley and garlic; sprinkle in flour and cook a few more minutes
- Pour reserved oyster liquor and poaching water into stockpot; bring to boil for 5 minutes
- Reduce heat to low temperature and add half ‘n half; season with salt, pepper and cayenne
- Add chopped oysters to soup; adjust seasonings; blend with immersion blender; plate and garnish with chopped chives and serve with oyster crackers or warm French bread
Artichoke and oyster soup doesn’t take long to make, but it’s one of those recipes that tastes better after its rested awhile. I recommend refrigerating the soup for at least 2 hours before serving; then reheat on low heat on the stovetop. It pairs beautifully with a warm loaf of French bread.
Recipe tips
- Read the recipe card and recipe notes first! I’ve included detailed information that you will want to know before you get started
- Use the freshest oysters you can find; you’ll need 2 cups of raw oysters with their juice
- Use unsalted butter – the naturally occuring sodium in oysters can sneak up on you! It’s easier to add more salt than it is to correct an oversalted soup
- Some recipes call for artichoke hearts, but I’ve found that the hearts don’t have as much flavor as the artichoke bottoms and the hearts are “stringy”
Storage and reheating
Store in the refrigerator in an airtight container for up to 3 days. For best results, reheat on low heat on the stovetop. The soup may thicken a bit upon refrigeration, so you might have to add a little water upon reheating.
Serving suggestions
Oyster and artichoke soup can be an appetizer, entree or side dish. It pairs beautifully with pan fried trout, Southern fried catfish, shrimp etouffee or serve it with some crispy Southern fried oysters!
Oysters are definitely an acquired taste and I hope you’ll give this oyster artichoke recipe a try!
Related recipes
Oyster Artichoke Soup
A Louisiana classic, meaty artichokes nestled in a savory and creamy oyster broth.
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Rate
Yield: 6 cups
Equipment
- Immersion Blender optional, but recommended
Ingredients
- 2 cups raw oysters with their juice (about ¾ – 1 cup of oyster juice)
- 3 cups water
- 1¼ cups finely chopped artichoke bottoms
- 8 tablespoons unsalted butter
- 1 cup finely chopped sweet yellow onion
- ¾ cup finely chopped celery
- ½ cup chopped fresh parsley
- 1 tablespoon fresh minced garlic
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- salt and white pepper to taste
- ½ cup half n half
- chopped green onions for garnish (optional)
Instructions
READ ALL OF THE RECIPE NOTES FIRST!!!
Prep
- Take the half and half out of the fridge; measure ½ cup and let it sit at room temperatureDrain oysters and reserve the juice; set aside. The juice from oysters is also called "oyster liquor"Finely chop onion, celery, garlic and parsley; set asideDrain and rinse artichoke bottoms; chop finely and set aside1 cup finely chopped sweet yellow onion, ¾ cup finely chopped celery, ½ cup chopped fresh parsley, 1 tablespoon fresh minced garlic, ½ cup half n half, 1¼ cups finely chopped artichoke bottoms
Poach the Oysters
- In a medium saucepan on medium heat, add 3 cups of water and the drained oysters; cook the oysters in the water for about 5-7 minutes or until they begin to curl. Drain the oysters in a fine mesh strainer, reserving the poaching water. Set all this aside3 cups water
Make the Soup
- In a large stockpot on medium heat, melt butter; add onions, celery, parsley, garlic and chopped artichokes. Cook 5 minutes or until the vegetables are softened8 tablespoons unsalted butter, 1 cup finely chopped sweet yellow onion, ¾ cup finely chopped celery, ½ cup chopped fresh parsley, 1 tablespoon fresh minced garlic
- Add flour to the vegetables and combine well; cook for another 5-8 minutes (mixture will be thick)⅓ cup all-purpose flour
- Add the reserved oyster liquor (juice) and the reserved poaching water to the stockpot
- Using a sharp knife, chop the poached oysters into fine pieces and add them to the soup; add salt, white pepper and cayenne pepper; combine well and cook on medium heat for 10 minutes2 cups raw oysters with their juice, ½ teaspoon kosher salt, ¼ teaspoon ground white pepper, ¼ teaspoon cayenne pepper
- Remove stockpot from heat and allow to cool 5-8 minutes
- Off heat, stir in half and half; taste for seasonings and make adjustments according to your palatesalt and white pepper to taste
- Use an immersion blender and puree soup until smooth (this is optional, but recommended)
- Ladel soup into individual bowls and garnish with chopped green onions (optional)chopped green onions for garnish (optional)
Notes
Oysters – Use fresh shucked oysters (with their juice) or oysters in a plastic container from the seafood section of your grocery store.
Fresh shucked oysters are usually weighed by the pound or by the dozen. Since oysters come in all sizes, it’s hard to say how many pounds or dozen oysters you’ll need. Ask the fishmonger to shuck enough oysters to fill a 2-cup measuring cup – and keep that oyster juice!
(In this recipe, I use 2 cups of oysters which was about 20 oysters. Again, ask the fishmonger to shuck them, reserve the juice and measure out 2 cups of oysters.
Oyster juice (oyster liquor) – fresh oysters will be packed in a liquid that’s called oyster liquor. You’ll need about ¾ – 1 cup of reserved oyster juice.
Poach the oysters – this step is crucial to the flavor of this soup. Since the oysters don’t yield enough oyster liquor, you’ll need to poach the oysters in water just until they begin to curl. This additional oyster liquor is that gives this recipe its great flavor.
A note about fresh shucked oysters: you’ll want to drain them in a fine meshed collander and use your hands to feel if there’s any hard shell remnants – pick those and and discard them. No one wants a chipped tooth!
Artichoke bottoms – use canned artichoke bottoms or frozen. Do NOT get artichoke hearts by mistake. The hearts are sinewy and tough to eat and the artichoke bottoms are the flavorful meaty part of the center of the artichoke. If you can’t find artichoke bottoms, then omit them and add 1 tablespoon of lemon juice to the finished soup.
Parsley – I highly recommend using fresh parsley; it gives a light hint of lemon flavor which pairs well with the artichokes and oysters. If you use dried parsley, use ½ the amount and add it at the very end, right before you serve the soup. You may want to add a little lemon juice if you use dried parsley.
Half ‘n half – if you don’t have it, use ¼ cup milk and ¼ cup cream.
This oyster soup can be served immediately, but this is one of those recipes that tastes better the next day. If possible, refrigerate the finished soup 2-4 hours, then reheat on low and serve.
Nutrition Estimate
Serving: 1cupCalories: 223kcalCarbohydrates: 13gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 380mgPotassium: 151mgFiber: 2gSugar: 3gVitamin A: 1128IUVitamin C: 11mgCalcium: 57mgIron: 4mg
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