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Community Recipe

Oysters 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!

Recipe by Jasmine K
SoupsAmericanServings: 4
Oysters Rockefeller Soup

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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Method

1

Shuck the oysters, reserving the oyster liquor. Set the oysters aside and strain the liquor through a fine-mesh sieve.

2

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.

3

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.

4

Pour in the chicken broth and reserved oyster liquor. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.

5

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches in a regular blender.

6

Stir in the heavy cream and season with salt and pepper to taste. Keep warm over low heat.

7

Gently poach the oysters in the simmering soup for 1-2 minutes, or until they are plump and slightly firm.

8

Ladle the soup into bowls and garnish with fresh herbs (such as parsley or chives) if desired. Serve immediately.

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