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Brigtsen's cream of oysters Rockefeller




Source of Recipe


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List of Ingredients





This makes a very large amount, so you might want to cut it in half.


Makes 20 servings

5 cups oyster liquor
3 cups heavy cream
½ pound (2 sticks) unsalted butter
4 cups diced yellow onions
5 cups diced celery
6 cups coarsely chopped spinach (stems removed)
8 cups sliced green onions (white and green)
2 ½ cups finely chopped parsley
1 ½ teaspoons finely minced garlic
3 tablespoons Chef Paul Prudhomme's Seafood Magic Seasoning
2 tablespoons all-purpose flour
1 ¾ cups Herbsaint liqueur
1 tablespoon plus 1 teaspoon salt
Cayenne pepper to taste
40 medium or 60 small shucked oysters

In a 2-quart saucepan bring oyster liquor to a boil; turn down heat and keep warm. In a 5-quart saucepan bring the whipping cream to a boil; turn down heat and keep warm.

In a 10-quart saucepan melt butter over medium-high heat. Add onions, celery, spinach, green onions, parsley, garlic and seafood seasoning. Cook until soft, about 10 minutes.

Lower heat to medium and add the 2 tablespoons of flour. Cook about 4 to 5 minutes, stirring constantly. Let mixture stick to bottom of pan, scraping and stirring constantly.

Add the warm oyster liquor and the Herbsaint and cook 20 minutes more, scraping and stirring constantly.

Remove vegetable mixture from stove and puree. Return to saucepan and bring back to a boil. Add the warm cream and let simmer 40 to 45 minutes. Correct seasoning with salt and cayenne
.
To serve, poach 2 medium or 3 small oysters per serving in their liquor and cover with 4 to 5 ounces of the creamy soup base. Serve in pre-heated 8-ounce soup or bouillon cups.



Recipe