OYSTER ROCKEFELLER SOUP
This soup has become famous at Lafitte's Landing Restaurant and is
requested on more occasions that all other soups combined. The concept
to create a soup from the premier oyster dish of Creole New Orleans was
indeed a good idea.
6 dozen freshly shucked oysters
1/2 cup finely diced andouille sausage
2 1/2 quarts oyster liquor *
1 cup melted butter
1 cup flour
1 cup chopped onions
1 pint heavy whipping cream
1 cup chopped celery
1/2 cup sliced green onions
1/2 cup chopped bell pepper
1/2 cup chopped parsley
1/4 cup minced garlic
salt and white pepper to taste
1 10 ounce package cooked frozen spinach (thawed)
1/2 ounce Pernod or Herbsaint
In a two gallon stock pot, heat butter over medium high heat. Add onions,
celery, bell pepper and garlic. Saute three to five minutes or until
vegetables are wilted. Add spinach and andouille sausage. Using a metal
spoon or food processor chop spinach and vegetable mixture until all is
well incorporated. Sprinkle in flour, blending well into spinach mixture.
Stir constantly to avoid scorching. Add oyster liquor or chicken stock,
one ladle at a time, until all is well blended. Bring to a low boil, reduce
to simmer and cook 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 white pepper. Stir in Pernod or Herbsaint.
Adjust seasonings if necessary.
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support