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Serves/Makes: 6 - 8

Ingredients:

• 48 shucked oysters
• 2 quarts cold water
• 1 1/2 sticks (3/4 cup) butter (hey, it's supposed to be "rich enough for Rockefeller"!)
• 1/2 cup chopped celery
• 1/2 cup all-purpose flour
• 1/3 cup Herbsaint or Pernod (Absolutely necessary)
• 8 ounces fresh spinach leaves - washed, stemmed, and coarsely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 cups heavy cream
• Salt and white pepper

How to cook:

• Place the oysters in a large saucepan and cover with 2 quarts of cold water. Cook over medium heat just until the oysters begin to curl, about 5 minutes.
• Strain the oysters, reserving the stock set aside.
• Melt the butter in a large pot and saute the celery until tender.
• Stir in the flour add the oysters and oyster stock. Reduce the heat and simmer for 10 minutes until thickened.
• Add the Herbisant, spinach, and parsley season to taste with salt and pepper.
• Pour in the cream and simmer several minutes until the soup is hot, then serve.

This recipe for Oyster Rockefeller Soup serves/makes: 6 - 8

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Main Ingredient: Oysters
Preparation Method: Soups/Chowders