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Try SavoraOysters Rockefeller Soup
A decadent and velvety soup inspired by the classic Oysters Rockefeller appetizer. This creamy soup features the bright flavors of anise-scented spinach and watercress, perfectly complemented by tender, poached local oysters. A truly special and comforting dish!

Ingredients
- Fresh Oysters12
- Fresh Spinach8 oz
- Watercress4 oz
- Heavy Cream1 cup
- Anise Liqueur (e.g., Pernod)2 tbsp
- Shallots2
- Garlic2 cloves
- Butter4 tbsp
- Chicken Broth4 cups
- Salt1/2 tsp
- Black Pepper1/4 tsp
- Olive Oil1 tbsp
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Learn MoreMethod
Shuck the oysters, reserving the oyster liquor. Set the oysters aside and strain the liquor through a fine-mesh sieve.
Finely chop the shallots and garlic. In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots and garlic and cook until softened, about 3-5 minutes.
Add the spinach and watercress to the pot and cook until wilted, about 2-3 minutes. Stir in the anise liqueur and cook for another minute to allow the alcohol to evaporate.
Pour in the chicken broth and reserved oyster liquor. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches in a regular blender.
Stir in the heavy cream and season with salt and pepper to taste. Keep warm over low heat.
Gently poach the oysters in the simmering soup for 1-2 minutes, or until they are plump and slightly firm.
Ladle the soup into bowls and garnish with fresh herbs (such as parsley or chives) if desired. Serve immediately.
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