Oysters Rockefeller Soup
Keep servings to no more than 3⁄4 of a cup each, as this soup is very rich and satisfying.
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
- 1⁄2 tsp. crushed dried oregano
- 2 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- 1⁄8 tsp. cayenne pepper
- 1⁄8 tsp. ground white pepper
- 1 Tbsp. all-purpose flour
- 30 oysters (about 2 cups)
- 1 cup chicken stock
- 3⁄4 cup Pernod (French anise-flavored cordial)
- 6 cups whipping cream
- 1 cup chopped fresh flat-leaf parsley
- Heat butter in a Dutch oven over medium-high heat. When butter starts to foam, add celery, onion, and bay leaf. Cook for 4 to 5 minutes or until the vegetables are tender.
- Add garlic, thyme, oregano, salt, black pepper, cayenne pepper, and white pepper. Cook, stirring constantly, for 4 to 5 minutes. Add flour and cook for 2 minutes, stirring constantly and scraping the sides and bottom of the pan.
- Drain oysters, reserving liquid. Add enough chicken broth to oyster liquid to make 1 cup total; set aside.
- Increase the heat to medium-high and carefully add Pernod to vegetable mixture. Cook, stirring constantly, for 4 to 5 minutes. Add oyster liquid and cook for another 3 to 4 minutes. Let cool slightly. Remove bay leaf. Transfer vegetable mixture to a blender or food processor. Cover and blend or process to a smooth consistency.
- Return 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 oysters and cook, but do not boil, for about 5 minutes or until the oysters' edges curl. Garnish with parsley and serve immediately.