Courtesy of Chef Nick Lama
Chef Nick Lama's Oyster Artichoke Soup, a recipe that his Sicilian grandmother traditionally served at Feasts of the Seven Fishes throughout his childhood.
Ingredients
1/2 gallon fresh oysters with their liquid reserved
2 14-oz cans of artichokes, pulsed in a food processor
1 1/2 onions, finely chopped
5 cloves of garlic, minced
1 cup celery, chopped fine
1/2 cup green bell peppers, chopped fine
1/2 cup leeks, chopped fine
1/2 cup butter
3/4 cup all-purpose flour
1 gallon chicken stock or vegetable stock
1 cup heavy cream
1/4 cup white wine
1/4 cup sherry
1 bay leaf
10 sprigs fresh thyme
Salt and pepper to taste
Chopped fresh parsley for garnish
Crabmeat to garnish
Instructions
1. Strain the oysters, collecting the liquid in a bowl. Set aside in the refrigerator.
2. In a large stockpot over medium heat, melt the butter. Add the onions, garlic, celery, green bell peppers, and leeks. Cook until softened, about 10-15 minutes.
3. Sprinkle flour over the cooked vegetables. Stir continuously for about 5 minutes to create a roux. Add the white wine and sherry, cook for 5 minutes. Gradually pour in the chicken or vegetable stock while stirring to avoid lumps. Add the strained oyster liquid, white wine, bay leaf, and thyme. Bring to a simmer and cook for 30-40 minutes, allowing the flavors to meld.
4. Add the chopped artichokes and cook until tender, about 15-20 minutes.
5. Gently stir in the reserved oysters and heavy cream. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes.
6. Ladle the hot soup into bowls. Garnish each serving with chopped fresh parsley and crabmeat.
Try Chef Nick Lama's own rendition of the dish at Avo, you can make a reservation at restaurantavo.com, (504) 509-6550.
