Shelly's Recipe

OYSTER ROCKEFELLER SOUP

Category: Soups

4 slices bacon, chopped
1 small onion, finely chopped
1/2 cup finely chopped celery
1 quart shucked fresh oysters, drained, liquor reserved
2 cups heavy cream
2 cups half and half
8 ounces fresh spinach, well washed and stems removed, very finely chopped
1/3 cup Herbsaint or other anise-flavored liqueur, such as Pernod or Ouzo
4 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 cup finely shredded Swiss or Parmesan cheese

In a large heavy stockpot, cook bacon, stirring constantly, over medium-high heat until browned, about 5 minutes. Add onions, stirring occasionally, and cook until soft, about 5 minutes. Add oyster liquor and cream and bring the mixture to a boil.

Add oysters, spinach and Herbsaint or other liqueur. Season with salt and pepper. Ladle into bowls and sprinkle each serving with some of the shredded cheese.

Makes 8 servings.