Oysters Rockefeller Soup
|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)|
|Aniseed||1 1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Pernod/Anisette||1⁄4 Cup (4 tbs)|
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.