Oysters Rockefeller Soup

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


Oysters Rockefeller Soup

by 2  people


add your rating
add a comment
Servings: 12
Total Time: 40 mins
Recent Activity:
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)
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
Add Your Review
 Articles
Springtime Pasta Fagioli Soup
... was craving a healthy and comforting dish and found the recipe for a classic Pasta Fagioli Soup. I passed... the dish a springtime feel. Click here to get our Pasta Fagioli Soup recipe I began by prepping all my... soup to add another burst of flavor and then topped each bowl with a freshly shaved Parmesan... read more...
Cauliflower Soup with Parsnips: Best of the Blogs
... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... and Parsnip Soup for you." One thing we love about this cauliflower soup recipes are the beautiful photographs... read more...
10 Best Stew and Soup Recipes for Midwinter
...When it comes to wintertime stew and soup recipes, I'm ex-TREME-ly demanding. They'd better... that if all I want to serve alongside is bread or a salad, no one will complain, "Hey, this is just soup... soups and stews be easy to make ahead -- but that requirement is usually satisfied already. When they... read more...
how tos

shop our favorite products