Oyster Rockefeller Soup

This creamy and delicious soup is an adaptation of the famous New Orleans dish, "Oysters Rockefeller," which was named for how rich it is. Ms. Lou loves to also save a few oysters to fry and throw on top as garnish!


 1 cup melted butter
 1 cup chopped onions
 1⁄2 cup chopped bell pepper
 1⁄4 cup chopped garlic
 1 package cooked spinach, 10 ounces
 1 cup andouille sausage, chopped
 1 cup flour
 1 1⁄2 cups chicken stock
 1 quart strained oyster liquid
 1 cup chopped celery
 1 pint heavy cream
 6 dozen fresh shucked oysters
 1⁄2 cup green onion, chopped
 1⁄2 cup chopped parsley
 Salt and white pepper to taste
 1⁄2 ounce Pernod or Herbsaint



In a two gallon heavy stock pot, heat butter over medium heat. Add onions, bell pepper and garlic, cook for five minutes.


Add spinach and andouille sausage. With a metal spoon,
 chop spinach into vegetable mixture until it
 is well incorporated. Sprinkle in flour evenly.
 Blend it well in to spinach mixture. Stir
 constantly to avoid scorching


Add chicken 
stock and oyster liquid, one ladle at a time until 
all is well blended. Bring to a low boil, reduce to
 a simmer and cook for thirty minutes.


Add heavy
 whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and pepper. Stir in Pernod or Herbsaint.

You May Also Like:

Spicy Sausage + White Bean SoupFall is about gathering together around soup. You’ll find this easy-to-make recipe ultra-comforting. There’s just a hint of spice so don’t let the name scare you off. As for prep time, you know what they say: “The family that slices and dices together eats more homemade soup together!” Give the kids their own cutting boards and make it a family affair.
Pasta with White BeansThe key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.