Oyster Rockefeller Soup

Gotcha! There is another way to eat this delicacy. Try it and see if you agree.

 

  • 4 cups fish stock
  • 2  cups chicken broth
  • 3 tbsp. butter
  • 2 shallots, finely chopped
  • 4 oz. smoked bacon, finely chopped
  • 3 tbsp. flour
  • 35 shucked oysters, reserving liquour
  • 2 cups spinach leaves, stemmed and washed, dried and chiffonade style
  • pinch of salt
  • 1 1/2 cup heavy whipping cream (again, 36% if you can buy it)
  • 2 egg yolks
  • pinch of tabasco sauce, fresh lemon juice
  • 1 tbsp. Pernod liqueur

In a large saucepan,, combine the  stock and broth bringing to a boil. Reduce temerature and keep hot.

In a soup pot, sweat the shallots in the butter and bacon for 6-7 minutes without browning. Add the flour, and with a wooden spoon, stir to combine and cook for 3 minutes.

Remove from heat, add the hot stock/broth whisking together gently to combine. Bring to a boil and simmer over low heat for 15-18 minutes, stirring often.

Remove from the stove, add the spinach, oyster liquour and season to taste. Reheat the soup 15 minutes before serving.

Warm the soup bowls and then combine the cream and yolks. Temper the mixture with a large ladle of hot soup and whisk well to avoid curdling. Add the egg mixtue to the pot and heat until almost boiling. This must be constantly stirred. Add the oysters and cook only for 1 minute.

Remove from heat and add the tabasco, lemon juice and Pernod.

 

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