Nutritional Info

Nutrition Facts

Serving Size 1 (379g)

Calories 459
Calories from Fat 158 (34%)
Amount Per Serving %DIV
Total Fat 17.5g 27%
Saturated Fat 8g 40%
Monounsaturated Fat 6g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 178.8mg 60%
Sodium 662.6mg 29%
Potassium 1028.1mg 22%
Total Carbohydrate 18.2g 6%
Dietary Fiber 9.5g 38%
Sugars 0g
Protein 56.5g 113%

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Recipe Description
Though oysters and artichokes are a traditional combination in Louisiana cookery, it was LeRuth's Restaurant, who made this soup first available to the present generation of epicures.
Prep time
25 min
Cook time
1 hr 20 min
Ready In
1 hr 45 min

Ingredients

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Serves To:USMetric
4   whole fresh artichokes
2 Quart(q)  water
1 Tablespoon(T)  salt
4 Tablespoon(T)  butter
4 Tablespoon(T)  flour
1   large onion, chopped
1/2 Bunch(bn)  green onions, chopped
1/2 Teaspoon(t)  thyme
1   stalk celery, minced
2   bay leaves
1 Pinch(pn)  salt, to taste
1 Quart(q)  fresh oysters in their water
1 Pinch(pn)  pepper, to taste

Preparation

Put the artichokes, salt and water into a saucepan and bring to a boil. Continue boiling until the stems of the artichokes are tender, about 30 to 45 minutes. In another pot heat the butter and combine it with the flour. Cook, stirring constantly for about 3 minutes. Add the white and green onions and let them cook just enough to soften. Pour the water in which the artichokes have been boiled into the pot of ingredients. Add the thyme, minced celery and bay leaves. Bring to a boil and turn down to a simmer. Clean the artichokes and slice the hearts and stems into thin strips. Scrape the meat from the leaves. Add the artichoke strips and the meat from the leaves to the pot. Strain the liquid from the oysters and add the liquid to the pot. Season with salt and pepper and simmer for 20 minutes. Add the oysters only a few minutes before you are ready to serve the soup. When you add the oysters, continue to cook only long enough for the edges of the oysters to begin to curl. If you cook the oysters too long they will become tough. Ladle into soupbowls and serve.

Additional notes

Variations: Varying combinations of seafoods and vegetables is essential to our repertoire. Try eggplants or Jerusalem artichokes, or alternate shrimp or crayfish for the oysters.

Note: It is highly important to use the fresh artichokes in this soup. Canned hearts will produce only a pale copy of what this soup should taste like.

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