Oyster and Artichoke Soup

Instructions

1. 1

   Wash and trim the hard ends of the leaves of the artichokes, and remove all bruised leaves. Cut the artichokes in half.

2. 2

   Drain the oysters and rinse them. Strain and save all the oyster water, and add enough plain water to make six cups in a saucepan. Add the artichokes, lemon, onion, thyme, bay leaves, salt, and pepper. Simmer for 40 minutes.

3. 3

   Remove artichokes from the liquid. When cool, remove leaves, separate hearts and bottoms, and dispose of the choke. In a food processor or blender, puree the soft meat from the leaves. Pull apart the hearts. Dice the bottoms finely.

4. 4

   Make a light roux from the butter and flour. Whisk this into the liquid and return to a boil. Add the pureed artichokes and boil for 10 minutes.

5. 5

   Chop the oysters coarsely, reserving a dozen the big, good-looking ones.

6. 6

   Strain soup through a fine sieve into a clean pot. Add the chopped oysters, the leaves from the hearts, the diced artichoke bottoms, salt and Tabasco to taste. Heat to a simmer, then add the whole oysters. Simmer two more minutes, then serve.