Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe
Artichoke Soup With Poached Oysters

Artichoke Soup With Poached Oysters

Artichoke and oyster soup is a New Orleans favorite. Puréeing the soup gives it a silky texture, and since the oysters are added at the very last minute, they are gently poached to perfection.

  • Prep Time: 30 minutes
  • Total Time: 1 hour plus 15 minutes
  • Yield: About 3 quarts, 6 to 8 servings

Ingredients

  • 1/2 cup mascarpone cheese
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon thinly sliced fresh chives
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 50 small raw oysters (about 1 pint), picked over carefully for shell pieces, oyster liquor reserved
  • 2 cups clam juice, or as needed
  • 8 tablespoons (1 stick) unsalted butter
  • 2 shallots, minced
  • 2 leeks, white part only, minced
  • 2 celery stalks, minced
  • 2 cloves garlic, minced
  • 2 tablespoons all- purpose flour
  • 1 cup dry white wine
  • Four 14.5-ounce cans quartered artichoke hearts, drained and rinsed
  • 4 cups chicken stock or canned low-sodium chicken broth
  • 4 cups heavy cream
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon fresh chervil leaves
  • 1 tablespoon chive blossoms, if available, or snipped chives, for garnish

Directions

  • In a small bowl, combine the mascarpone, parsley, sliced chives, tarragon, lemon zest, and lemon juice. Mix well and set aside in the refrigerator.

  • Strain the oysters over a fine-mesh sieve and reserve the oysters and strained liquor separately. Add enough of the clam juice to bring the oyster liquor up to 2 cups.

  • Heat the butter in a large, heavy pot over medium heat. Add the shallots, leeks, celery, and garlic and cook, stirring frequently, until translucent, about 8 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Stir in the wine and simmer until thickened and bubbly, about 30 seconds. Add the artichoke hearts, stock, cream, oyster liquor/clam juice mixture, salt, and cayenne and bring to a brisk simmer. Cook for 10 minutes, then remove the soup from the heat and purée in batches in a blender. (Note: use caution when pureeing hot liquids.) Strain the soup through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the solids and return the soup to a clean pot. Warm the soup gently over low heat until it returns to a simmer.

  • Add the oysters to the soup and return the soup to a simmer, cooking until the edges of the oysters curl and they are just cooked through, 2 to 3 minutes. Remove the soup from the heat and stir in 1/4 cup of the mascarpone mixture. Adjust the seasoning if necessary. Serve the soup immediately, each bowl garnished with a dollop of the remaining mascarpone mixture, chervil leaves, and chive blossoms.