Oysters Rockefeller Soup

Oysters Rockefeller Soup

Herbsaint, an anise-flavored liqueur primarily made in New Orleans, contributes distinctive flavor to this hearty appetizer soup.

by 2  people
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Recipe from Better Homes and Gardens
SERVINGS
12
TOTAL TIME
40 mins

Oysters Rockefeller Soup

Herbsaint, an anise-flavored liqueur primarily made in New Orleans, contributes distinctive flavor to this hearty appetizer soup.

Oysters Rockefeller Soup
SERVINGS
12
TOTAL TIME
40 mins
by 2  people
add your rating
add a comment
Ingredients
  • 5   stalks celery, finely chopped (2-1/2 cups)
  • 2   large onions, finely chopped (2 cups)
  • 1   bay leaf
  • 2   tablespoons margarine or butter
  • 3   cups chopped fresh spinach
  • 4   cups thinly sliced green onion
  • 1 1/2  cups snipped fresh flat-leaf parsley
  • 1   clove garlic, minced
  • 1/4  teaspoon dried thyme, crushed
  • 1/2  teaspoon dried oregano, crushed
  • 2   teaspoons salt
  • 1/8  teaspoon ground black pepper
  • 1/8  teaspoon ground red pepper
  • 1/8  teaspoon ground white pepper
  • 1   tablespoon all-purpose flour
  • 30   oysters (about 2 cups)
  •  Chicken broth
  • 3/4  cup Herbsaint or Pernod
  • 6   cups whipping cream
  •  Cracked red peppercorns (optional)
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Directions
1. 
Cook celery, onion, and bay leaf in margarine or butter in a 4-quart Dutch oven or large saucepan over medium-high heat for 4 to 5 minutes or until vegetables are tender. Reduce heat to low; add spinach, green onion, and parsley. Cook, stirring constantly, for 4 minutes. Remove bay leaf.
2. 
Add garlic, thyme, oregano, salt, and black, red, and white peppers. Cook, stirring constantly, for 4 minutes. Add flour and cook for 2 minutes, stirring constantly and scraping the sides and bottom of the Dutch oven or saucepan.
3. 
Drain oysters, reserving liquid; if necessary, add enough chicken broth to oyster liquid to make 1 cup total. Set aside.
4. 
Increase heat to medium-high and carefully add Herbsaint or Pernod to vegetable mixture. Cook, stirring constantly, for 4 minutes. Add oyster liquid and cook, stirring occasionally, for 4 minutes. Cool slightly. Transfer vegetable mixture to a blender container or food processor bowl. Cover and blend or process until smooth.
5. 
Return mixture to the Dutch oven or saucepan. Stir in whipping cream. Cook and stir over medium heat for 4 to 5 minutes, or until heated through, whisking occasionally. Add oysters and cook, stirring occasionally, about 5 minutes or until oyster edges curl. Serve immediately. Garnish with sprinkling of cracked red peppercorns, if desired. Makes 12 appetizer servings.

nutrition information

Per Serving: cal. (kcal) 538, Fat, total (g) 47, chol. (mg) 189, sat. fat (g) 29, carb. (g) 18, fiber (g) 2, pro. (g) 7, vit. A (RE) 793.28, vit. C (mg) 23.03, sodium (mg) 568, calcium (mg) 121.16, iron (mg) 4.5, Percent Daily Values are based on a 2,000 calorie diet
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