Oyster and Artichoke Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The idea of making a soup from oysters and artichokes belongs to chef Warren Leruth, who may not have discovered how well the two things go together, but who surely made the most of it. Leruth’s original potage had no cream, and neither does this one.


  • 4 fresh artichokes
  • 1 pint fresh, shucked oysters
  • 1 quart oy


  1. Trim off the thorny tips from the artichoke leaves. Remove all of the bruised leaves. Cut the artichokes in half and wash well. Drain the oysters over a bowl to catch the oyster liquor. Rinse the oysters and set aside. Measure the oyster liquor and pour into a saucepan. Add enough water or additional oyster liquor, if available, to make a total of