Free Recipe @ Vickie's Recipes: OYSTER ROCKEFELLER SOUP (Soups)

OYSTER ROCKEFELLER SOUP: Submitted by: Vickie Lindsay | Date Added: 28 Jun 2019
Listed in: Soups Ingredients

tablespoons (1 stick) butter
1 garlic clove, minced
2 cups low-salt chicken Broth
1 cup chopped celery
1/2 cup all purpose flour
1 teaspoon Creole or Cajun seasoning
1 cup chopped shallots (about 6)
2 cups whipping cream
1 teaspoon hot pepper sauce
4 8-ounce jars shucked oysters, drained, juices reserved, oysters cut into 1-inch pieces if large
bottled clam juice (optional)
1 9 to 10-ounce bag spinach leaves
1/4 cup Pernod or other anise-flavored liqueur
*** I USED SAMBUCCA

1
Melt 6 tablespoons butter in heavy large pot over medium heat. Add celery, shallots, and garlic. Saute until tender, about 5 minutes. Add flour; stir 2 minutes. Gradually whisk in cream, broth, and oyster juices. Add Creole seasoning and pepper sauce. Simmer until thick and smooth, whisking often, about 3 minutes. THIS STEP CAN BE MADE A DAY AHEAD!!

2
Melt 2 tablespoons butter in large skillet over medium-high heat. Add spinach. Toss until wilted but still bright green, about 2 minutes; remove from heat. Add oysters to soup. Simmer until edges curl, about 3 minutes. Add Pernod and spinach. Thin with clam juice by 1/4 cupfuls, if desired; season with salt and pepper.

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