Minimally Invasive

from A Louisiana Kitchen8 tablespoons butter
2 bunches green onions
2 garlic cloves
24-30 artichoke hearts, fresh or frozen
3 tablespoons flour
58 ounces chicken stock
1 teaspoon red pepper flakes
1 teaspoon anise seed
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 quart oysters, drained, bits of shell removed and liquor reserved

In a 4-quart heavy pot, melt butter and sauté chopped green onions and garlic until soft. Wash and drain artichokes; cut each into 4 pieces and add to onions. Sprinkle with flour and stir to coat well. Do not brown. Add chicken stock, red pepper, anise seed, salt, and Worcestershire sauce. Simmer for about 15 minutes. While mixture simmers, chop oysters with two short pulses in a blender or food processor. Add oysters and oyster liquor to pot; simmer for about 10 minutes. Do not boil. This soup improves with age, so make it at least 8 hours before serving. Refrigerate; reheat to serve. Keeps well for 2-3 days.

Serves 8 as a first course.

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