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oysters rockefeller soup

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Ingredients

  • 1 (10-ounce)Box frozen chopped spinach
  • 1/2 cup coarsely chopped onion
  • 2 stalks celery with leaves,coarsely chopped
  • 1/4 cup chopped parsley
  • 2 green onions,coarsely chopped
  • 1/2 cup coarsely chopped iceberg letuce
  • 4 T. butter
  • 2 T. anchovy paste(1 tube)
  • 1 tsp. seasoned salt
  • 1/2 tsp. pepper
  • 1/2 lemon,juiced
  • 3 T. flour
  • 3 dozen small oysters, reserve liquid
  • 1 1/4 cups chicken stock or 1 can chicken broth
  • 2 tsp. Worcestershire sauce
  • 2 cups half and half
  • 2 tsp. grated Parmesan cheese
  • 2 tsp. Italian seasoned bread crumbs
  • 1 T. Herbsaint liquer

Details

Servings 6

Preparation

Step 1

Squeeze spinach dry and puree it along with onion,celery,parsley,green onion and lettuce,in foor processor with steel blade. Melt butter in 3-quart pot,add pureed vegtables and saute 8 minutes over medium heat, stirring frequently.Stir in anchovy paste,salt,pepper and lemon juice. blend in flour.Stir oysters and 1/2 cup of their liquid, or more if needed.Simmer 3 minutes and gradually add chicked stock and worcestershire sauce.Bring to a boil, lower heat and simmer 2 minutes,Add half and half, parmesan cheese, seasoned bread crumbsand heat to serve.Just before eating add 1 tablespoon of Herbsaint.

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