Oyster & Artichoke Soup with Lemon



IMG_2457We’re back in the South after a wonderful holiday spent in the Midwest. Snowflakes, big meals, and of course family made our hearts (and bellies) full.

My family’s Christmas tradition is to have oyster soup for the holiday. I decided to make a twist on the otherwise family standard recipe, adding artichokes and lemon juice from the lemons we brought up from our tree. It passed muster, though we’ll see if I’m able to grab the reigns again when it comes to tweaking traditional family recipes.


4 T butter
1 onion, chopped
1/2 c celery, chopped
2 c chicken stock
1 bunch green onions, chopped
2 cloves garlic
pinch of cayenne pepper
juice of half a lemon
2 (8 oz) cans artichoke hearts
1 c half-and-half cream
1 c water
S&Pparsley, for garnish
2 pints fresh oysters


First, melt the butter in a large stock-pan on medium-high heat. Next, add the onion and celery. Cook for 5-8 minutes, or until the onions are clear. Next, put in the garlic and green onions. Cook for 1-2 minutes. Add the cayenne pepper and S&P. Add the chicken stock, water, half-and-half, and artichokes. Bring to a boil, but then immediately turn to a simmer for 10 minutes. Next, put the soup in a blender (being very careful when blending–you may have to blend in batches because it is hot). This then can simmer for a long time if you’d like; when ready to serve, put in the oysters and juice. Cook for 3-4 minutes, or until the oysters start to curl around the sides. Do not overcook the oysters, or they’ll become rubbery. Serve this immediately with parsley as a garnish.


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