D.H. Holmes Oyster Artichoke Soup Copycat
Recipe: #42033
December 30, 2023
Categories: Oysters, Artichokes Cajun, Creole, Copycat or Clone Recipes, Heavy Cream, more
"Department store favorite, from downtown New Orleans. Long gone, the place is now a Ritz Carlton. Frozen artichokes are better than canned. Homemade chicken stock is better than canned. As always season to taste. Needed to set in frig overnight, why I don't know, just in directions that way."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (230.6 g)
- Calories 167
- Total Fat - 11.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 37.5 mg
- Sodium - 477.4 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 1.2 g
- Sugars - 3.7 g
- Protein - 6.4 g
- Calcium - 60.8 mg
- Iron - 1.4 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a heavy 4-quart pot, melt the butter over medium heat.
Step 2
Add the green onion, celery, and garlic and saute until soft.
Step 3
Add the artichokes.
Step 4
Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown.
Step 5
Gradually add the stock, stirring constantly.
Step 6
Add the cayenne, salt, Worcestershire sauce, and thyme.
Step 7
Simmer the mixture, covered, for 1 hour.
Step 8
Add the oysters, oyster liquor, and sherry and simmer for 10 minutes.
Step 9
Do not allow the soup to boil.
Step 10
Stir in the cream and milk.
Step 11
Cool and refrigerate for at least 8 hours.
Step 12
Before serving, heat the soup slowly over low heat.
Step 13
Serves 8 bowls or 16 cups.
Tips
No special items needed.
0 Reviews
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