Cooking Index - Cooking Recipes & IdeasOysters Rockefeller Soup (Fred Towner) Recipe - Cooking Index

Oysters Rockefeller Soup (Fred Towner)

Cuisine: Cajun
Type: Poultry, Shellfish
Courses: Soup
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozFresh spinach - stemmed or 10 oz pkg frozen chopped spinach,
  Thawed and squeezed dry
1 1/2 cups 355mlChicken stock
1 cup 62g / 2.2ozOnion - minced (small)
2   Garlic cloves - minced
1   Celery rib - finely chopped
1   Oysters - freshly shucked liquor reserved
2 cups 474mlHalf-and-half or light cream
3 tablespoons 45mlPernod
1/4 cup 36g / 1.3ozParmesan cheese - freshly grated (or Romano)
1 1/2 teaspoons 7.5mlAnise seed
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlPepper - freshly ground
  Lemon slices - for garnish

Recipe Instructions

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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