Oysters Rockefeller Soup

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



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Servings: 12
Total Time: 40 mins
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Ingredients
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    5   
    stalks celery, finely chopped (2-1/2 cups)
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    2   
    large onions, finely chopped (2 cups)
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    1   
    bay leaf
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    2   tablespoons 
    margarine or butter
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    3   cups 
    chopped fresh spinach
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    4   cups 
    thinly sliced green onion
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    1 1/2  cups 
    snipped fresh flat-leaf parsley
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    1   
    clove garlic, minced
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    1/4  teaspoon 
    dried thyme, crushed
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    1/2  teaspoon 
    dried oregano, crushed
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    2   teaspoons 
    salt
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    1/8  teaspoon 
    ground black pepper
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    1/8  teaspoon 
    ground red pepper
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    1/8  teaspoon 
    ground white pepper
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    1   tablespoon 
    all-purpose flour
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    30   
    oysters (about 2 cups)
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    Chicken broth
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    3/4  cup 
    Herbsaint or Pernod
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    6   cups 
    whipping cream
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    Cracked red peppercorns (optional)

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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Related Recipe
Grilled Oysters Rockefeller
Grilled Oysters Rockefeller

"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.

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