Oyster Artichoke Soup Courtesy Hoffman Media Delicate flavors mingle beautifully in this traditional Louisiana soup. Cook/Prep Time: 45 MinutesServings: 6 Ingredients 2 Tbsp. olive oil 1 bunch green onions, chopped 1 tsp. minced garlic 1/4 cup all-purpose flour 1 1/2 cups fat-free chicken broth 1 pint Louisiana oysters, drained (reserve 1/2 cup liquid) 1 bay leaf 1/2 tsp. fresh thyme leaves Dash cayenne pepper 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped 1/4 cup chopped parsley 1 cup fat-free half-and-half 1/4 cup sherry Fresh thyme leaves Directions In a medium nonstick saucepan, heat olive oil over medium heat; add green onion and garlic and cook for 5 minutes. Add flour, stirring constantly, until combined. Gradually add chicken broth and oyster liquid. Add bay leaf, thyme and cayenne and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes. Stir in half-and-half and sherry and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired. Note: If freezing, replace oyster liquid with chicken broth, and add oysters when reheating. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!