Oysters Rockefeller Soup (Fred Towner) Recipe - Cooking Index
|1 lb||454g / 16oz||Fresh spinach - stemmed or 10 oz pkg frozen chopped spinach,|
|Thawed and squeezed dry|
|1 1/2 cups||355ml||Chicken stock|
|1 cup||62g / 2.2oz||Onion - minced (small)|
|2||Garlic cloves - minced|
|1||Celery rib - finely chopped|
|1||Oysters - freshly shucked liquor reserved|
|2 cups||474ml||Half-and-half or light cream|
|1/4 cup||36g / 1.3oz||Parmesan cheese - freshly grated (or Romano)|
|1 1/2 teaspoons||7.5ml||Anise seed|
|1/8 teaspoon||0.6ml||Pepper - freshly ground|
|Lemon slices - for garnish|
If using fresh spinach, bring a large pot of water to a boil. Add the spinach and cook until just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible. Place the fresh or frozen spinach in a food processor and turn the machine on and off until finely chopped.
In a large saucepan, heat 1/3 c of the chicken stock over moderately high heat. Add the onion, garlic and celery and cook until softened, about 5 minutes. Stir in the remaining chicken stock, the oyster liquor and the spinach. Slowly add the half-and-half and mix well. Simmer the soup for 8 minutes, stirring constantly to blend the flavors.
Add the Pernod and cook for 2 minutes. Stir in the cheese, anise seed, salt and pepper and simmer for 2 minutes longer. Remove from the heat and add the oysters. Garnish each serving with a slice of lemon.
Marcelle Bienvenu, Oak Alley Plantation, Vacherie, Louisiana
Cajun Country Recipes
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