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

Serves: 12


  • 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.