Oyster Soup, or Oyster Stew, as some call it; remains a favorite in southwest Louisiana, and many bowls of it, garnished with parsley, are served during the Lenten season. Unlike dark gumbo, oyster soup is generally a milk-based, relatively thin soup seasoned with onions, celery and the liquor, or liquid the oysters are packaged in.
If you want to make it even more special, try a combination of oysters and artichokes.
The recipe at right came from my friend and former food editor of the New Orleans Times Picayune, Dale Curry. It’s included in her cookbook “New Orleans Home Cooking,” published by Pelican Publishing Co. Inc.
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