Artichoke Oyster Soup
2 pints oysters
3 cups oyster liquor (juice of the oysters); add cold water to make 3 cups if pints do not yield 3 cups of liquor
4 tablespoons butter
1 bunch green onions, finely chopped
1 garlic bulb, cloves peeled and finely chopped
2 stalks celery, finely chopped
1 medium white onion, finely chopped
1 tablespoon Cajun seasoning
6 tablespoons flour
4 tablespoons Italian flat-leaf parsley
2 cups whole milk
1 cup heavy cream
1 (9.5 ounce) jar Rouses Grilled Artichokes, drained and cut to your desired size
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped
2 bay leaves
In a medium soup pot melt butter over medium heat, then add green onions, garlic, celery and white onion, and cook while stirring for 3-4 minutes.
Add Cajun seasoning and stir for another 2 minutes.
Add flour and stir constantly for 3 minutes to make a light roux. Add parsley to mixture in pot and stir until combined, about 1 minute more. In a separate pot or bowl, warm milk, then add gradually to roux in first pot, stirring continuously to avoid creating any lumps.
Add heavy cream, stirring constantly to avoid creating any lumps. Add thyme, sage and bay leaves. Increase heat and stir or whisk constantly for 3 minutes.
Add 3 cups of oyster liquor and bring to a boil, then reduce to medium; let cook for 15 minutes or until thickened.
Once thickened remove from heat and add oysters, then the artichokes. Stir gently to incorporate. Serve immediately (remove bay leaves prior to serving).