Oyster & Artichoke Soup

One of New Orleans' great soups.

INGREDIENTS:

• 1/2 cup butter
• 2 bunches green onions chopped
• 3 ribs celery chopped
• 3 cloves garlic pressed
• 2 14 oz cans artichoke hearts, washed and drained
• 3 tbsp flour
• 1 to 1 1/2 qts chicken stock
• Cayenne Pepper to taste
• 1 tsp salt
• 1 tbsp Worecestershire sauce
• 1/2 tsp fresh thyme
• 1 qt oysters drained and chopped (reserve liquid)
• 1/3 cup sherry
• 1 cup half and half
• 1 cup milk

DIRECTIONS:

1. In a heavy pot melt butter over medium heat.
2. Add green onion, celery and garlic and saute until soft
3. Add artichokes
4. Sprinkle mixture with flour and stir to coat well.
5. Gradually add stock, stirring constantly
6. Add cayenne, salt, Worcestershire and thyme and simmer, covered for 1 hour
7. Add oysters, oyster liquid and sherry and simmer for 10 minutes
8. Do not allow soup to boil
9. Stir in half and half and milk.
10. Cool and refrigerate for at least 8 hours
11. Before serving, heat the soup slowly over low heat
12. Makes 8 bowls or 16 cups