Oysters Rockefeller Soup
Keep servings to no more than
Serves: 12Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium
- 2 Tbsp. butter
- 5 celery stalks, finely chopped
- 2 large onions, finely chopped
- 1 bay leaf
- 1 clove garlic, minced
- 1 tsp. chopped fresh thyme leaves
- ½ tsp. crushed dried oregano
- 2 tsp. salt
- ⅛ tsp. freshly ground black pepper
- ⅛ tsp. cayenne pepper
- ⅛ tsp. white pepper
- 1 Tbsp. all-purpose flour
- 30 oysters (about 2 cups)
- 1 cup chicken stock
- ¾ cup Pernod (French anise-flavored cordial)
- 6 cups whipping cream
- 1 cup chopped fresh flat-leaf parsley
- Heat the butter in a Dutch oven over medium-high heat. When the butter starts to foam, add the celery, onion, and bay leaf. Cook for 4 to 5 minutes or until the vegetables are tender.
- Add the garlic, thyme, oregano, salt, and peppers. Cook, stirring constantly, for 4 to 5 minutes. Add the flour and cook for 2 minutes, stirring constantly and scraping the sides and bottom of the pan.
- Drain the oysters, reserving the liquid. Add enough chicken broth to oyster liquid, if necessary, to make 1 cup total; set aside.
- Increase the heat to medium-high and carefully add the Pernod to the vegetable mixture. Cook, stirring constantly, for 4 to 5 minutes. Add the oyster liquid, and cook for another 3 to 4 minutes. Let cool slightly. Remove the bay leaf. Transfer the vegetable mixture to a blender or food processor. Cover and blend or process to a smooth consistency.
- Return the mixture to the Dutch oven. Stir in whipping cream and cook, over medium heat for 4 to 5 minutes or until heated through, whisking occasionally. Add the oysters and cook, but do not boil, for about 5 minutes or until the oyster edges curl. Garnish with parsley, and serve immediately.