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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This traditional soup frequently is served after Christmas Eve services. Ok 5 cups cream make it once a year. 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:
1. Peel the onions and finely chop the onions, celery, spinach, and parsley. Peel and mince the garlic. Crush the dried oregano.
2. 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.
3. 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.
4. Drain the oysters, reserving the liquid. Add enough chicken stock to the oyster liquid, if necessary, to make 1 cup total. Set aside.
5. 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.
6. 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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