• Tommy Centola

Feast of te Seven Fishes Dish 3 Oyster Artichoke Soup

Updated: Jan 4

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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