Oyster Rockefeller Soup
Written by Avinash Pooran
Thursday, 23 June 2011 18:19
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Missy Adapted from famous New Orleans favorite ½ stick butter 1 TBS olive oil 1 bunch green onions, chopped 2 pods garlic, pressed 1 box chopped spinach, cooked, drained 1 tsp Worcestershire sauce 1 dash white Worcestershire... 

Adapted from famous New Orleans favorite

  • ½ stick butter
  • 1 TBS olive oil
  • 1 bunch green onions, chopped
  • 2 pods garlic, pressed
  • 1 box chopped spinach, cooked, drained
  • 1 tsp Worcestershire sauce
  • 1 dash white Worcestershire sauce
  • 2 TBS flour
  • ½ tsp Tony Chachere’s seasoning mix
  • ½ tsp thyme
  • 1 can chicken broth
  • 6-8 anise seeds
  • 2 TBS dry sherry
  • 3 dozen raw oysters, chopped coarsely
  • ½ cup oyster liquid
  • ¼ cup parmesan cheese
  • 16 ounces Half & Half
  1. In bottom of heavy soup pot sauté green onions until just wilted; remove from pot
  2. To oil and butter add garlic and spinach, cook covered about 5 minutes
  3. Add Worcestershire sauces, flour, Tony’s and thyme stirring until flour is completely incorporated
  4. Slowly add chicken broth and cook uncovered additional 5 minutes
  5. Add anise, sherry, oysters, and oyster liquid, cook about 5 minutes at steady simmer
  6. Add the parmesan cheese and slowly add the Half & Half; turn to very low for additional 15-20 minutes

Serves 4-6