A classic soup in the New Orleans area, oyster-artichoke soup is tart, a bit creamy and chock full of succulent oysters.  Like many classic Creole soups, this soup starts with making a light roux that not only gives the soup a base flavor, but also thickens the soup as the cooking progresses.  Green onions and garlic give the soup a mild oniony flavor and a touch of half-and-half and dry sherry finish the soup off with a bit of elegance.

(To view this recipe, click on the following link: http://www.louisianacookin.com/oyster-artichoke-soup/)

Tagged: artichoke hearts, dry sherry, fresh thyme, garlic, green onions, Louisiana Cookin', oyster-artichoke soup, oysters, soup