Oysters Rockefeller Soup

Name: Oysters Rockefeller Soup
Yield: Makes 7 cups (1.75 l); 6 first course servings
Ingredients: 1¼ cups (320 ml) Basic Chicken Stock or commercial chicken broth; 3 medium scallions, white and light green parts only, thinly sliced across; 1 large rib celery with leaves, coarsely chopped; ½ medium bunch parsley, stemmed and coarsely chopped; 1 small onion, coarsely chopped; 3 tablespoons all-purpose flour; 2 cups (500 ml) half-and-half or light cream; 2 teaspoons Worcestershire sauce; 1 pound (450 g) spinach, stemmed, blanched for 1 minute, drained, and squeezed dry, or one 10- ounce (300- g) box frozen spinach, thawed and squeezed dry; 3 dozen oysters, shucked, with their liquid; 2 tablespoons Italian-seasoned bread crumbs; or plain toasted bread crumbs plus a tiny pinch each of dried oregano and thyme; 2 to 3 tablespoons fresh lemon juice, or to taste; ½ teaspoon freshly ground black pepper; 2 tablespoons anchovy paste; 1 teaspoon kosher salt, or less, if using commercial stock; 1 tablespoon anise-flavored liquor (not liqueur), optional; 4 tablespoons (60 g) unsalted butter; ¼ cup (15 g) coarsely chopped iceberg lettuce; 2 tablespoons freshly grated Parmesan cheese

Preparation info

Makes 7 cups 1.75 l ) ;
6
first course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Frankly, I was very skeptical when Adele Adato, a lovely New Orleans lady, offered me this recipe for the book I told her that I was writing. I had had oysters Rockefeller a few times in New Orleans and been less than overwhelmed. However, I knew Adele was a fine cook, so I tried it. I loved it.

Ingredients

Starter
Soup
New Orleans

Ingredients

Method