Jan 182018

Here is Marcelle’s take on a classic New Orleans soup.

1 stick Butter

1/2 cup plus 1 tablespoon All-purpose Flour

3/4 cup Onions, chopped

2 quarts Chicken Stock

1 pint Gulf Oysters (or more if desired), drained with oyster liquor reserved

2 cups Artichoke Hearts or Bottoms (packed in water), drained and chopped

6 ounces Heavy Cream

Salt, White Pepper and Louisiana Hot Sauce to taste

In a large saucepan, melt the butter over medium heat and add the flour. Whisk for 3 to 4 minutes until mixture thickens. Add the onions and cook, stirring; until just clear, about 5 minutes. Slowly add the stock and oyster liquor, whisking, and simmer for 10 minutes until the liquid is incorporated and mixture thickens.

Add the artichokes and the cream and simmer for about 5 minutes until heated through. Add the oysters and simmer until the edges curl, 3 to 4 minutes. Season to taste with salt, pepper and hot sauce.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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