Oyster Artichoke Soup
Delight in the comforting elegance of Oyster Artichoke Soup, a rich and savory dish that blends the briny essence of fresh oysters with the earthy sweetness of artichoke hearts. Perfect for seafood lovers, this creamy soup is elevated by the aromatic trifecta of sautéed onions, celery, and garlic, with a luscious roux base that ties everything together. A splash of dry white wine and a squeeze of lemon juice add a bright, tangy balance, while the seafood stock and heavy cream create a velvety texture that’s impossible to resist. Garnished with fresh parsley and served piping hot, this luxurious soup is perfect for special gatherings or a cozy meal alongside crusty bread. Ideal for highlighting coastal flavors, this recipe delivers gourmet comfort in every spoonful.
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Recipe Information
Ingredients
- 12 pieces fresh oysters, shucked (with their liquid reserved)
- 14 ounces artichoke hearts (canned or frozen, drained and chopped)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, finely chopped
- to taste salt
- to taste black pepper
Instructions
Shuck the oysters, reserving their liquid (oyster liquor). Strain the liquid through a fine mesh strainer to remove any grit or shell pieces, and set it aside. If using pre-shucked oysters, ensure the liquid is included.
Drain and chop the artichoke hearts. If using frozen artichokes, defrost them before chopping and set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir continually for 1-2 minutes to form a roux. Ensure the flour is well incorporated and no raw flour remains.
Slowly pour in the seafood stock, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
Add the chopped artichoke hearts, white wine, strained oyster liquor, and heavy cream. Stir to combine and simmer for an additional 10 minutes, allowing the flavors to meld.
Gently add the oysters to the pot and simmer for 3-4 minutes until they are plump and just cooked through. Avoid overcooking the oysters as they can become rubbery.
Stir in the freshly squeezed lemon juice and chopped parsley. Season with salt and black pepper to taste.
Serve the soup hot in bowls, garnished with extra parsley if desired. Pair with crusty bread or crackers for a complete dish.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
