¼ cup Vegetable Oil
2 cups Yellow Onion- diced ¼”
1 cup Celery – diced ¼”
1 TBL Garlic – minced
1 quart Heavy Cream
1 cup Blonde Roux
1 pound Artichoke Hearts – roughly chopped
2 tsp Salt
½ tsp Black Pepper
1 tsp Cayenne
¼ tsp Thyme
½ tsp White Pepper
½ cup Green Onion – sliced 1/8” thick
Poach oysters in their own juice until plump. Drain and reserve the liquid. Chop the oysters into ½” pieces In a 4 quart pot, sauté onion, celery and garlic in the oil until softened but not browned.
Add the reserved oyster liquor, heavy cream and the spices to the pot. Bring to a full boil.
Add enough roux to thicken the soup so that it thickly coats the back of a spoon. Allow the soup to cook at a simmer for 10 minutes.
Add the poached oysters, artichoke hearts and green onions in the pot and bring to a simmer. Serve.