Has it really been over two years since I have posted anything new to my blog??

Wow, so much has happened since my last post I can hardly believe it…….time is really flying by…..so what have I been so busy with????  Two new grandbabies, of course.  Being a grandmother is the most joyful part of my life these days and babies are just the best!!20171203_113718

Meet Vincent, 1 year old on the left and Giselle, 8 months! Grandbabies # 10 and # 11!!



Oyster Leek SOupOyster, Leek and Artichoke Bisque

The official “Holidays” have ended but not so if you are from New Orleans…We are getting ready for Mardi Gras and Saint’s Football Playoffs!!..But since I didn’t post anything for Thanksgiving or Christmas, I decided to include this fabulous soup.  Of course, everybody knows that Louisiana oysters are the BEST in the world and we  have had an awesome Oyster season.  This soup starred as the appetizer for my Christmas Dinner and everyone declared it the best they had ever eaten!  I’ll take that!

Oyster, Leek and Artichoke Soup
Chiqui Collier

1 Qt. Oysters, drained and liquid reserved

1 stick unsalted butter
8 oz. Baby Bellas or White Mushrooms, sliced
2 Large leeks, thinly sliced (white part only), well rinsed
2 Large Cloves Garlic, finely minced
6 Sprigs Fresh Thyme (leaves only)
4 heaping tablespoons of all purpose flour
2 Bay Leaves
Seafood Magic to taste (I use about a teaspoon)
Lemon-pepper to taste
2 Tablespoons of Lea & Perrins
1 quart fresh Chicken Stock
2 Cups Heavy Cream or Half and Half
1 Cup Dry White Wine
2 cans quartered artichoke hearts, drained and chopped
2 Tablespoons of unsalted butter


Melt the stick of butter in a 5qt. Pot. Saute’ mushrooms and leeks for 2 minutes until softened. Add garlic and fresh thyme. Cook 2 minutes more. Sprinkle flour evenly on softened vegetables. Season with Seafood Magic and lemon-pepper. Stir in the reserved oyster water, Bay Leaves. Lea & Perrins, artichoke hearts, white wine and chicken stock. Simmer 20 minutes. Stir in cream and simmer until heated thoroughly. Taste and correct seasoning. (Check for salt). If mixture is too thick, thin out with more cream or chicken stock if desired.

When ready to serve: Heat 2 tablespoons of butter in a large skillet. Saute oysters just until the edges curl (about 2 minutes). Place an even amount of oysters in each soup bowl. Pour hot soup over each bowl and garnish with a thin slice of lemon and a sprinkling of fresh parsley OR you can chop all the oysters before adding to the soup.

Serves 8 – 10 as a soup course

Love to serve this with toasted slices of French Bread.


……until next time, Bon Appetit








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