Chef Warren Leruth, of LeRuth’s restaurant, created oyster and
artichoke soup. This soup was the house special. It has since been
widely copied around the world but never duplicated. Chef Leruth
once said that his recipe contained no cream. It is magic what the chef
was able to do. I guess that is why I have gravitated to the restaurant
business, hoping to create some magic of my own.
6 cups quartered Artichoke Hearts (Reserve Liquid)
½ gallon Chicken Stock or Broth
¾ cup Grated Parmesan Cheese
½ tablespoon Worcestershire Sauce
½ teaspoon Hot Sauce
1 cup Onions diced
1 cup Green Onions chopped
½ tablespoon Oregano
½ teaspoon Thyme
½ teaspoon Salt
½ tablespoon White Pepper
1 tablespoon Granulated Garlic
2 tablespoons Light Brown Sugar
3 sticks Butter
¾ cup Flour
3 tablespoons Lemon Juice
1 quart Oysters chopped
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 2 minutes. Add
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 of the ingredients over the entire area of soup to avoid clumping.
Cook for 10 minutes on low temperature. Add oysters and cook for 5
minutes.
Enjoy!!!
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