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Oysters Rockefeller Soup

Grannys.kitchen's picture
Ingredients
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Onion 1 Small, finely chopped
  Stalk celery 1 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Chopped spinach 1 Cup (16 tbs)
  Shucked oysters 1 Pint
  Grated romano 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 1 Cup (16 tbs)
  Light cream/Milk 2 Cup (32 tbs)
  Cornstarch 2 Tablespoon
  Aniseed 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Pernod/Anisette 1⁄4 Cup (4 tbs)
Directions

In a large saucepan combine 1/2 cup of the chicken broth, the onion, celery, and garlic.
Bring to boiling; reduce heat.
Cover and cook for 5 minutes.
Stir in the spinach; cover and simmer for 5 minutes more.
Drain the oysters, reserving the liquid.
Add oyster liquid and remaining chicken broth to mixture in saucepan.
Simmer, uncovered, for 10 minutes, stirring occasionally.
Stir in the cheese.
Combine the cream, cornstarch, aniseed, salt, and red pepper; stir into the mixture in the saucepan.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in the oysters and Pernod; heat through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood

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