Oyster Rockefeller Soup

Recipe Ingredients

6		Freshly shucked oysters
1/2 cup	73g / 2.6oz	Finely diced andouille sausage
2 1/2		Oyster liquor *
1 cup	198g / 7oz	Melted butter
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Chopped onions
1		Heavy whipping cream
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Sliced green onions
1/2 cup	73g / 2.6oz	Chopped bell pepper
1/2 cup	73g / 2.6oz	Chopped parsley
1/4 cup	23g / 0.8oz	Minced garlic
		Salt and white pepper to taste
1		Cooked frozen spinach - (thawed)
1/2 oz	14g	Pernod or herbsaint

Recipe Instructions

In a two gallon stock pot, heat butter over medium high heat. Add onions, celery, bell pepper and garlic. Saute three to five minutes or until vegetables are wilted.

Add spinach and Andouille sausage. Using a metal spoon or food processor chop spinach and vegetable mixture until all is well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching.

Add oyster liquor or chicken stock, one ladle at a time, until all is well blended. Bring to a low boil, reduce to simmer and cook thirty minutes. Add heavy whipping cream, oysters, green onions and parsley. continue to cook until edges of oysters begin to curl. Season to taste using salt and white pepper.

Stir in Pernod or Herbsaint. Adjust seasonings if necessary.

SERVES: 12

Source:
Chef John Folse

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