If you’ve ever heard of legendary chef Warren Leruth, you know he was extraordinary and incredibly accomplished. Among other things, and small in comparison to his overall legacy, he is credited with revolutionizing the world. New Orleans food scene in the mid-1960s.

Leruth began his career as a food chemist and throughout his life never stopped perfecting his unique and highly valued product. vanilla extract. He was the youngest ever elected to the honorable Toques d’Or, the highest recognition acclaimed by to cook can receive in America; and his accomplishments as a baker, restaurateur and for his work in industrial test kitchens have put him on the map as a culinary genius.

He was endowed with superhuman taste sensitivity: he could easily distinguish a flavor within ten thousandths of a gram in a batch of fifteen tons. He found the names, notably Green Goddessand the recipes of Seven seas salad dressings (now owned by Kraft) and holds a patent for its method of stabilizing oil and keeping commercial salad dressings pourable. He went on to create and perfect recipes for Outback Steakhouse, Krystal, Burger King, Nestlé and Popeyes, to name a few; and seriously, that’s only scratching the surface of his accomplishments.

And as if everything I know about him wasn’t enough, Chef Warren Leruth invented the masterpiece that is Oyster Artichoke Soup, although he called it Soups LeRuth, and for me it is the crown jewel of his most esteemed achievements.. He introduced the world to his now-classic soup at his eponymous restaurant, LeRuth’s, which opened its doors in 1966 in Greta, not New Orleans, Louisiana. Although less than ten miles from downtown NOLA, Gretna is across the river and is a great town in its own right, but food historians, current chefs, restaurateurs as well as former customers of LeRuth believe LeRuth was and always will be the best restaurant New Orleans has ever had (even though it was actually in Gretna).

Oyster and artichoke soup, or as it was called, Léruth soup, was a staple on the restaurant’s menu and an absolute sensation during the night. The love for this product spread like wildfire as professional chefs and home cooks rushed to develop their own versions. Leruth made his original with canned artichoke hearts and dried herbs – not what one would expect at what was known as New Orleans’ finest fine dining establishment (although it be Greta’s). His soup contained no milk or cream. He counted on its light roux and the juice of freshly shucked oysters to enrich the broth.

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My family’s adaptation is not made with milk or half and half like most of today’s current recipes are, but it does have a little cream as a finishing option. In the final minutes, when my soup is almost ready and I taste to make final adjustments, I am always amazed that so few ingredients can result in something so sublimely delicious. It comes down to the two main ingredients: oysters and artichokes that go together so exceptionally well. The briny and mineral flavors of the oysters are perfectly complemented by the tangy, nutty and earthy artichokes. A light touch of herbs, a few seasonings, and a bright splash of fresh lemon juice, and you have a most brilliant concoction, one that is now as much of a Creole classic as gumbo.

Only a small amount of cream is needed, or rather desired, and I add it at the very end. The soup stands proudly without it, so your preference will dictate, but a tiny bit of rich cream provides a comforting and elegant finish, making it even more of a standout first course for your next holiday meals.