Frank's Recipes! Oysters Rockefeller Soup

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Oysters Rockefeller Soup

1 lb fresh spinach, stemmed OR 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 cup chicken stock
1 sm onion, minced
2 garlic cloves, minced
1 celery rib, finely chopped
1 pint oysters, freshly shucked, liquor reserved
2 cup half-and-half or light cream
3 tablespoon Pernod
1/4 cup Parmesan cheese, freshly grated (or Romano)
1 1/2 tsp anise seed
1/2 tsp salt
1/8 tsp 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 cup 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.

Serves 4 to 6