Sauté artichokes, onions, celery and bell pepper until soft. Add garlic, stock and cream and simmer for 30 minutes. Puree mixture in a blender or using a stick blender and strain. Return to stove and ...

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups. This recipe was used on a weekly basis at Lafitte's Landing Restaurant. The great New Orleans chef, Warren ...

Start by sauteing the bacon then melting the butter in a 5-quart cast iron or heavy aluminum Dutch oven over medium high heat, stirring constantly, until the butter turns golden brown and develops a ...

In a two-gallon stock pot, melt butter over medium-high heat. Add artichoke hearts, onions, celery, bell pepper and garlic. Saute five to ten minutes or until vegetables are wilted and artichokes are ...

In a 1-gallon stockpot, melt butter over medium-high heat. Add mushrooms and sauté 5–7 minutes or until wilted. Add onions, celery, bell pepper and garlic. Sauté 10 additional minutes or until ...

In Savannah, there are oyster people. They order them raw as appetizers at restaurants. They order Caesar salads topped with blackened or fried oysters. They choose them over shrimp, fish or scallops ...

24 jumbo asparagus (discard the bottom 2 inches of the stem)2 large leeks, chopped1 small shallot, diced2 Tbs of olive oil1/4 cup of white wine6 sprigs of thyme1/4 cup of potato, peeled and diced1 ...