Creme D'Artichaux Aux Huitres
Submitted by hide
Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
60 minCreme d’artichaux aux huitres is the kind of French-Creole soup you used to find on white-tablecloth menus in old New Orleans dining rooms. Plump oysters get gently poached in butter just until their edges curl, then set aside while the rest of the soup builds around them.
The artichoke base is what gives this soup its silky body. Canned artichoke hearts puree with chicken stock into a smooth, almost creamy veloute, then simmer with tarragon and chervil to develop the herbaceous depth that classic French soups demand. The pureed artichoke acts as a natural thickener; no flour or roux required.
Returning the poached oysters to the pot in the very last minute is critical. They warm through in the cream-finished broth without overcooking, staying tender and just-cooked in every spoonful. Tough oysters are the kiss of death here.
Pro Tips
- Don’t overcook the oysters in the initial poach. The edges should just plump and curl, no more than 1 to 2 minutes.
- Reserve the oyster liquid and add it back with the chicken stock for deeper sea flavor.
- Use a high-quality chicken stock or homemade. Watery stock leaves the soup bland.
- Add the cream off the boil. Boiling cream curdles and turns the soup grainy.
Variations
- Swap chervil for fresh chives if chervil isn’t available, since both are delicate and herbaceous.
- Add a splash of dry sherry or Madeira just before serving for old-school depth.
- Use shrimp instead of oysters if oysters are out of season or unavailable.
Ingredients
Directions
Cook onions in butter in a large skillet until wilted.
Add the oysters and their liquid and simmer very gently, just until the oysters plump a little on the edges.
Do not overcook.
Remove oysters immediately with a slotted spoon and set aside.
Add the chicken stock to the skillet.
Drain the artichokes and add their juices to to the the stock and pan juices.
Add tarragon, chervil, salt, and pepper, and simmer mixture uncovered until it is reduced to about 3 cups.
Place 1 cup of the stock in a blender with the artichoke hearts and blend to a fine pur?e. (If a blender is not available, chop artichokes finely). Return the artichoke mixture to the skillet with the rest of the ingredients, and simmer about 10 minutes to blend flavors. At this point the soup may be set aside or refrigerated. Just before serving, heat the soup to boiling. Reduce heat, and add the cream and poached oysters. Correct salt and pepper. Return the soup to a simmer. Sprinkle with parsley and serve.
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