Oyster & Artichoke Soup

 
  • 20 oysters
    8 medium or six large artichokes
    4 tablespoons unsalted butter
    3 tablespoons flour

    1/2 cup dry white wine

    4 cups organic vegetable or chicken stock
    1/2 cup heavy cream

    3 scallions finely chopped
    1/4 cup chopped fennel root
    1/4 cup minced celery
    Salt & White Pepper to taste
  • Fill a large deep saucepan with just enough water to cover the artichokes.
  • Cover the pan loosely and boil for half an hour until the leaves pull away easily.
  • Remove leaves and choke, chop the heart and stem coarsely, and set aside in a bowl.
  • Shuck the oysters, reserving and straining their liquor through a cheesecloth.
  • Melt the butter in a saucepan and whisk in the flour.
  • Cook for just a minute over a very low heat, stirring occasionally.
  • Add the white wine, stock, cream, chopped fennel, thyme, salt and pepper.
  • Stir as you bring this to a very low simmer for about twenty minutes.
  • Remove the seasoned and thickened stock from the heat and let it cool.
  • Add the artichoke hearts and stems, the oyster liquor, and eight oysters.
  • Briefly Pulse in a blender to a rough texture.
  • When ready to serve, bring the soup gently up to heat, then add the chopped scallions.
  • Cook for a minute or two, and then add the remaining dozen oysters into the soup.
  • Watching carefully, simmering just until the edges of the oysters just begin to curl.
  • Remove the soup from the heat and serve with a crisp Reisling and fresh yeasty bread.