Recipe

Oysters Rockefeller Soup Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 1 year, 2 months ago This traditional soup frequently is served after Christmas Eve services. Ok 5 cups cream make it once a year. Prep:10m Cook:20m Servings:12	Chef2
	oysters rockefeller soup

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Ingredients

Oysters Rockefeller Soup

Servings: 12

5 celery stalks

2 large white onions

3 cups thinly sliced green onions

3 cups spinach

1 1/4 cups fresh flat-leaf parsley

1 garlic clove

1/2 teaspoon dried oregano

2 tablespoons butter

1 bay leaf

1 teaspoon dried thyme leaves

2 teaspoons salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1/8 teaspoon ground white pepper

1 tablespoon all-purpose flour

2 cups fresh oysters

Chicken stock, as needed

3/4 cup Pernod (French anise-flavored cordial)

6 cups whipping cream

Directions

Peel the onions and finely chop the onions, celery, spinach, and parsley. Peel and mince the garlic. Crush the dried oregano.

Heat the butter in a Dutch oven over medium-high heat. When the butter starts to foam, add the celery, white onions, and bay leaf. Cook for 4 to 5 minutes or until the vegetables are tender. Reduce the heat to low. Add the spinach, green onions, and parsley. Cook, stirring constantly, for 3 to 4 minutes. Remove the bay leaf.

Add the garlic, thyme, oregano, salt, and peppers. Cook, stirring constantly, for 4 to 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, and scraping the sides and bottom of the pan.

Drain the oysters, reserving the liquid. Add enough chicken stock to the oyster liquid, if necessary, to make 1 cup total. Set aside.

Increase the heat to medium-high and carefully add the Pernod to the vegetable mixture. Cook, stirring constantly, for 4 to 5 minutes. Add the oyster and stock liquid mixture, and cook for another 3 to 4 minutes. Let cool slightly. Transfer the vegetable mixture to a blender or food processor. Cover and blend or process to a smooth consistency.

Return the mixture to the Dutch oven. Stir in the whipping cream and cook over medium heat for 4 to 5 minutes or until heated through, whisking occasionally. Add the oysters and cook for about 5 minutes or until the oyster edges curl. Serve immediately.

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Comments

kitchenhappy1 1 year, 2 months ago said:
Really nice. you have my five, Chef2.

elgab89 1 year, 2 months ago said:
Wow! I'll keep it for New Years! At Christmas I have to cook my traditional stuff or my family will not talk to me!

ttaaccoo 6 months, 1 week ago said:
Sounds very delicious!! thank you lots!! 55555

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