Oyster Rockefeller Soup Recipe
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
- 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
Main Ingredient: Oysters
Preparation Method: Soups/Chowders
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