As warm as it gets in New Orleans, one would think that soups are not often served in months that are not cold. Of course that is not true, with Gumbo being the official state food of Louisiana. Chefs in Louisiana have created more soups than just Gumbo.

From Gumbos and Bisques to Turtle Soup and Oyster & Artichoke soup, New Orleans have many different varieties of soup to offer. When the weather gets warmer, the orders for soup does not decline. Because of the flavors of these soups, most feel that a meal without soup is incomplete. Hot or cold weather aside, it’s all about flavor in New Orleans cooking. These soups are definitely full of flavor.

Today, I will share with you two New Orleans soup recipes that are very different from Gumbo. One is the quintessential soup found on menus all around town and the other is a great vegetarian soup.

Oyster & Artichoke soup was invented in the 1960s by Chef Warren Leruth. I had the pleasure of starting my restaurant career at his 5-star restaurant. While I consider my mother as my mentor, I learned a lot watching Chef Warren and his two sons, Larry and Lee. Their ability in front of a stove, in my opinion, are unmatched today. In future articles, you will be hearing more about these great chefs. This soup was originally made without cream and with dry seasonings. Here is my attempt to duplicate this wonderful soup.

6 cups Artichoke Hearts, quartered (Reserve Liquid)
1/2 gallon Chicken Stock
3/4 cup Parmesan Cheese, grated
1/2 tablespoon Worcestershire Sauce
1/2 teaspoon Hot Sauce
1 cup Onions, diced
1 cup Green Onions, chopped
1/2 tablespoon Dried Oregano
1/2 teaspoon Dried Thyme
1/2 teaspoon Salt
1/2 tablespoon White Pepper
1 tablespoon Granulated Garlic
2 tablespoons light Brown Sugar
3 sticks (3/4 pound) Butter
3/4 cup Flour
3 tablespoons Lemon Juice
1 quart Oysters, chopped

In a large dutch oven over medium heat, melt butter and sauté onions until transparent. Add green onions and sauté for 2 minutes. Mix chicken stock and artichoke juice. Add flour to onions and stir with a wire whisk. Cook for two minutes. Add the stock mixture and stir. Add artichokes, lemon juice and Parmesan cheese; stir. Add Worcestershire sauce, hot sauce, oregano, thyme, salt, white pepper, granulated garlic, and brown sugar, sprinkling all the ingredients over the entire area of the soup to avoid clumping of the seasonings. Cook for 10 minutes oven low heat. Add oysters and cook for 5 minutes and serve.

Roasted Garlic Soup was created by Chef Susan Spicer, who’s Flagship restaurant Bayona, was previously the location of Chef Lee Leruth’s restaurant Torey’s. Her first signature dish is her Cream of Garlic soup. This recipe is vegetarian, not containing any meat products. However, if you wish, you may substitute Chicken stock for the Vegetable stock.

5 cups Garlic Cloves, peeled
8 cups Vegetable Stock, divided
2 Celery Stalks, chopped
1 Carrot, chopped
Kosher Salt and freshly ground Black Pepper to taste
3 tablespoons Butter
1 cup Heavy Cream

Preheat oven to 350℉.
Place garlic in a 13×9-inch baking pan and cover with two cups of the vegetable stock. Cover pan with aluminum foil and roast in oven for one hour or until tender.
Transfer garlic to a large pot and add the remaining 6 cups of vegetable stock, celery, carrot, salt and pepper. Simmer, uncovered, about 45 minutes, or until vegetables are very soft.
Meanwhile, in a small saucepan, melt butter over low heat. Gradually add flour and cook, stirring constantly with a wooden spoon, 6 minutes, or until the roux is ivory in color and starts to give off a nutty aroma.
Purée soup in a food processor or blender and return to the stove. Bring to a simmer. Stir 1 cup of the hot puréed soup into roux until well combined. Pour mixture back into the pot with the rest of the soup and cook 10 minutes. Add cream and simmer 5 minutes, or until hot. Adjust salt and pepper as needed.