Oysters Rockefeller Soup
Festive and flavorful cream seafood soup celebrates the flavors of the famed Oysters Rockefeller oyster. Top with crispy brie croutons (recipe below) or crumbled bacon for added texture and taste. Recipe makes four generous servings or six for an appetizer course.
- 4 slices bacon, chopped
- 1 1/2 cups diced onion or shallots
- 1 1/2 cups peeled, diced celery
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup oyster liquor (supplement with clam juice or chicken broth)
- 2 cups half and half
- 5 cups fresh spinach (~8 ounces), washed and stems removed
- 1 cup chopped fresh flat leaf parsley
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 1/3 cup anise-flavored liqueur such as Pernod or Ouzo
- 1 pint Chesapeake Gold oysters chopped and divided
- Cook bacon in a large pot until crisp. Drain on paper towel.
- Heat butter on medium high heat. Add shallots (or onions) and celery. Cook until soft, about 5-7 minutes.
- Add flour, garlic, salt and pepper. Cook for 2 minutes stirring constantly. Add in spinach, parsley, oyster liquor and Pernod; cook until spinach wilts, about 5 minutes. Add half of the oysters and the cream.
- Remove the pot from the heat.
- Using an immersion blender, or working with batches in a blender, puree soup.
- Return pot to stove and stir in remaining oysters. Simmer until heated through, about five minutes.
- Adjust seasoning with salt and white pepper.
- Garnish with bacon or brie crouton.
Crispy Brie Croutons
- 1 loaf french bread cut into 1/2″ slices
- 1 large garlic clove, peeled and smashed
- 1/2 pound Brie cheese, thinly sliced, divided evenly
Preheat oven to 350. Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side. Remove the bread from the oven and rub the garlic over one side of each slice. Top each slice with a slice of cheese and bake until the cheese is bubbly, about 4 minutes.