This is the best soup. This dish works well with any combination of oysters, scallops, shrimp, and fish.
½ yellow onion finely chopped
2 celery hearts finely chopped
2 scallions finely chopped
2 garlic cloves minced
1 handful of parsley finely chopped
1 can of quartered artichoke hearts, drained
1 TBSP veg oil
2 TBSP butter
½ glass of dry white wine (this is the acid)
1 8 oz. bottle of clam juice
1 TBSP flour
Dash of cream
1 cup of frozen shrimp (after thaw water retained)
1 cup of frozen bay scallops
(Will use white fish in next recipe, use whatever is available)
S&P (white pepper)
In a Dutch oven or favorite soup pot gently sauté the mirepoix in oil and butter. Sweat for 20 minutes on low heat.
Add the flour and stir well. Add the wine and mix until a white roux appears. Add the clam juice, retained shrimp/scallop and clam juice, and mix to thicken the flour. Salt and pepper. Cook slowly on a simmer heat until the artichokes get a little soft. This soup is cooked low and slow.
15 minutes before serving add the seafood. Cook 15 minutes on low heat then add a little cream. The cream mostly adds color. Don’t boil once the cream is added as this might curdle the cream.
As of 1/19/22