Artichoke Soup With Poached Oysters | Emerils.com

Ingredients

• 1/2 cup mascarpone cheese
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon thinly sliced fresh chives
• 1 tablespoon chopped fresh tarragon leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 50 small raw oysters (about 1 pint), picked over carefully for shell pieces, oyster liquor reserved
• 2 cups clam juice, or as needed
• 8 tablespoons (1 stick) unsalted butter
• 2 shallots, minced
• 2 leeks, white part only, minced
• 2 celery stalks, minced
• 2 cloves garlic, minced
• 2 tablespoons all- purpose flour
• 1 cup dry white wine
• Four 14.5-ounce cans quartered artichoke hearts, drained and rinsed
• 4 cups chicken stock or canned low-sodium chicken broth
• 4 cups heavy cream
• 2 teaspoons salt
• 1/2 teaspoon cayenne
• 1 tablespoon fresh chervil leaves
• 1 tablespoon chive blossoms, if available, or snipped chives, for garnish