This soup is reason enough to head for New Orleans.  I can never get enough of it or gumbo when I’m there.

1/2 C butter
2 bunches scallions, sliced thin
3 ribs celery, diced
3 cloves garlic, minced
3 9-oz. pkgs. frozen artichoke hearts, defrosted and quartered
  OR 2 14-oz. cans artichoke hearts, washed, drained and quartered
3 T flour
1 1/2 qts. chicken stock or broth (4 cans Swanson workd fine)
cayenne to taste
1 t salt
1 T Worcestershire sauce
1/2 t dried thyme
1 qt. oysters, drained and chopped (liquor reserved)
1/3 C dry sherry
1 C half and half
1 C milk

• In a heavy 4 or 5 quart pot melt the butter over medium heat.  Add the scallions, celery and garlic and saute until soft taking care not to let them brown.  Add the artichokes.  Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let it brown.
• Gradually add the stock, stirring occasionally.  Add the cayenne, salt, Worcestershire sauce, and thyme.  Simmer the mixture, covered, for 1 hour.
• Add the oysters, oyster liquor, and sherry and simmer for 10 minutes.  Do NOT allow the soup to boil.
• Stir in the cream and milk. Cool and refrigerate for at least 8 hours.
• Before serving, reheat the soup slowly over low heat.

Serves 8

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