Re-creating a beloved soup from group memory
September 14, 2009
When Azarra was young, we had a Thursday ritual. Whomever wasn’t busy would drive downtown to O’Sheas and fetch enough New Orleans Artichoke Soup for the whole salon. It was luscious. And then O’Sheas closed. They re-opened as a catering operation under new management (who claimed no knowledge of this magnificent soup!) It has since become the stuff of legend. The soup against which all others are judged (and found wanting!) So, as part of the culinary exploration project, we set out to re-create this soup from memory. This was pretty dang close. Enjoy! And if anyone reading this worked at O’Sheas back then and has the dang recipe, please let us know if we are missing something!
2 Tbsp Butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 Tbsp minced garlic or shallots
3 Tbsp butter
1/3 cup flour
1 cup chicken broth
2 cups water
14oz. can quarter cut artichokes
1 bay leaf
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tsp. dried Italian seasoning blend
1 cup of warm whipping cream
Melt 2 Tbsp butter in pot, then add carrots, celery, onion. Saute 10 min (until soft) Add 3 Tbsp butter, then add flour and whisk together, simmering for about 5 mins. Add chicken broth, water, artichokes, and all seasonings.
Simmer for 30-40 minutes. Add cream, heat through, and serve.