OYSTERS ROCKEFELLER SOUP
- 2 cups (about 48) shucked oysters
- 2 quarts cold water
- ¾ cup (1½ sticks) butter
- ¾ cup chopped celery
- ½ cup all-purpose flour
- 1/3 cup Pernod or Herbsaint (optional)
- 8 ounces fresh spinach leaves, washed, stemmed and coarsely chopped
- ¼ cup fresh parsley, finely chopped salt and white pepper, to taste
- 2 cups heavy cream
Place the oysters in a large saucepan and cover with 2 quarts cold
water. Cook over medium heat just until the oysters begin to curl,
about 5 minutes. Strain the oysters, reserving the stock. Set oysters
aside. Melt the butter in a large pot and sauté the celery until
tender. Stir in the flour, then add the oysters and oyster stock.
Reduce the heat and simmer for 10 minutes until thickened. Add the
Pernod, 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.
Makes 8 servings
Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
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