oyster

And if everything else I know of him were not enough, Chef Warren Leruth invented the masterpiece that is Oyster Artichoke Soup, though he called it Potage LeRuth, and for me that is a crowning jewel of his most esteemed accomplishments.

Oyster Artichoke Soup, or as it was known, Potage Leruth, was a menu staple at the restaurant and an absolute overnight sensation.

Use up to 3 1/2 to 4 cups oyster liquor.

Add combined oyster liquor and chicken broth, bay leaf, and a handful of chopped green parts of green onions, and bring to a low boil.

The need for additional salt can change quite a lot according to your proportion of chicken broth to oyster liquor.