Shelly's Recipe

OYSTER ROCKEFELLER SOUP

Category: Soups

2 pints shucked oysters with liqueur
1 cup melted butter
3/4 cup chopped celery
1 cup chopped red onion
1 leek, chopped
3 garlic cloves, diced
8 oz fresh spinach leaves, washed, stemmed and coarsely chopped
3/4 cup all-purpose flour
3 cups chicken stock
2 bay leaves
1/4 cup finely chopped fresh parsley
2 cups heavy whipping cream
1/4 cup Herbsaint or Pernod
Salt, white pepper to taste

Drain oysters reserving the liqueur. Set aside.

In a stockpot, add the butter over medium heat and stir in the celery, onion, leek and garlic. Sauté until tender. Stir in the spinach. Add the flour and gently toss blending mixture together. Slowly add the chicken stock a little at a time and then the reserved oyster liqueur. Add the bay leaves and bring to a low simmer. Cover and cook for 30 minutes.

Stir in the parsley, heavy cream, Herbsaint and season with salt and pepper. Stir in the oysters and cook until the edges begin to curl. Remove from heat and serve warm. Serves 4-6

Note: Add a cup of Parmesan cheese when adding the cream for a richer soup. You can also omit the butter and flour by adding the vegetables to the simmering stock but you will need to thicken the soup with about a half cup of cornstarch mixed with a half cup of liquid, like white wine.