Oysters Rockefeller Soup (Fred Towner)

Recipe Ingredients

1 lb	454g / 16oz	Fresh spinach - stemmed or 10 oz pkg frozen chopped spinach,
		Thawed and squeezed dry
1 1/2 cups	355ml	Chicken stock
1 cup	62g / 2.2oz	Onion - minced (small)
2		Garlic cloves - minced
1		Celery rib - finely chopped
1		Oysters - freshly shucked liquor reserved
2 cups	474ml	Half-and-half or light cream
3 tablespoons	45ml	Pernod
1/4 cup	36g / 1.3oz	Parmesan cheese - freshly grated (or Romano)
1 1/2 teaspoons	7.5ml	Anise seed
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper - 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

Source:
Cajun Country Recipes

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