Oyster Rockefeller Soup
Source of Recipe
Frank Brigtsen, Brigtsen's Restaurant
List of Ingredients
2 tablespoons unsalted butter
2 1/2 cups diced celery
2 cups diced yellow onion
1 tablespoon minced anchovies
3 cups chopped fresh spinach
4 cups sliced green onions (green and white parts)
1 1/4 cups chopped flat-leaf parsley
1/2 teaspoon minced fresh garlic
1 cup large pitted green olives (13 olives)
1/4 teaspoon dried whole-leaf thyme
1/2 teaspoon dried whole-leaf oregano
2 teaspoons salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground white pepper
1 tablespoon all-purpose white flour
3/4 cup Herbsaint liquer
1 cup oyster liquor (the liquid that comes with freshly shucked oysters)
6 cups heavy whipping cream
5 dozen freshly shucked oysters
Recipe
1) Heat the butter in a pot over medium-high heat. Add the celery and onion. Cook, stirring constantly, until the onions become soft and clear, 4 to 5 minutes. Add the anchovies and cook for 30 seconds.
2) Add the spinach, green onions, and parsley. Cook, stirring occasionally, until the vegetables become soft, 3 to 4 minutes.
3) Add the garlic, olives, thyme, oregano, salt, black pepper, cayenne pepper, and white pepper. Cook, stirring occasionally, for 2 to 3 minutes.
4) Reduce heat to low. Add the flour and cook, stirring constantly, for 1 to 2 minutes, scraping the bottom and sides of the pot with a spoon.
5) Carefully add the Herbsaint. Increase heat to medium-high and cook, stirring occasionally, until the Herbsaint reduces by about half, 2 to 3 minutes.
6) Add the oyster liquor and cook, stirring occasionally, until the oyster liquor reduces by about half, 2 to 3 minutes. Add the cream and bring to a boil. Puree the mixture. Reduce heat to low and simmer, stirring occasionally for 4 to 5 minutes.
7) To serve, bring the soup to a boil. Add the oysters and cook, stirring occasionally, just until the oysters curl and are just heated through, 1 to 2 minutes. Serve immediately.
Yield: 10 servings
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