Oysters Rockefeller Soup (Fred Towner)

Course : Cajun
Serves: 1
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Ingredients:

1 pound fresh spinach -- stemmed or 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 cups chicken stock
1 small onion -- minced
2 cloves garlic -- minced
1 medium celery rib finely chopped
1 pint oysters -- freshly shucked liquor reserved
2 cups half-and-half or light cream
3 tablespoons Pernod
1/4 cup parmesan cheese -- freshly grated (or Romano)
1 1/2 teaspoons anise seed
1/2 teaspoon salt
1/8 teaspoon pepper -- freshly ground
medium lemon slices -- for garnish
 

Preparation / Directions:

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


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