Oysters Rockefeller Soup
Soup, a Way of Life
Oysters Rockefeller Soup
Soup, a Way of Life
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1 pound spinach, stemmed, blanched for 1 minute, drained, and squeezed dry, OR one 10 ounce box frozen spinach, thawed and squeezed dry 1 small onion, coarsely chopped 1 large rib celery with leaves, coarsely chopped 1/2 medium bunch parsley, stemmed and coarsely chopped 3 medium scallions, white and light green parts only, thinly sliced across 1/4 cup coarsely chopped iceberg lettuce 4 tablespoons unsalted butter 2 tablespoons anchovy paste 1 teaspoons kosher salt, or less, if using commercial stock 1/2 teaspoon freshly ground black pepper 2 to 3 tablespoons fresh lemon juice, or to taste 3 tablespoons all purpose flour 3 dozen oysters, shucked, with their liquid 1 1/4 cups chicken broth 2 teaspoons Worcestershire sauce 2 cups half and half or light cream 2 tablespoons freshly grated Parmesan cheese 2 tablespoons Italian seasoned bread crumbs; OR plain toasted bread crumbs plus a tiny pinch each of dried oregano and thyme 1 tablespoon anise favored liquor (Pernod or Pastis), optional Directions: In a food processor, puree the spinach, onion, celery, parsley, scallions, and lettuce. In a medium saucepan, melt the butter over medium heat. Stir in the pureed vegetables and cook, stirring frequently, for 8 minutes. Stir in the anchovy paste, salt, pepper, lemon juice, and flour. Stir in the oysters with their liquid. Bring just to a simmer and cook for 3 minutes. Stir in the stock and Worcestershire sauce. Bring to a boil. Lower the heat and simmer for 2 minutes. Stir in the half and half, parmesan cheese, and bread crumbs. Heat through. Just before serving, stir in the liquor, if desired. Makes 7 cups. |