Oyster Rockefeller Soup

Courtesy Louisiana Cookin'

This is a creamy oyster soup that's perfect for cold winter days.
Servings: 10


2 pints shucked Louisiana oysters and their liqueur
3 cups chicken stock
1 cup celery, chopped
2 cups red onion, chopped
1 leek, choppedgarlic, diced, to taste
3 cups frozen, chopped spinach, drained and squeezed free of liquid
2 bay leaves
2 pints half & half
Louisiana hot sauce, to taste
salt, fresh ground black pepper, to taste
1 cup grated parmesan cheese
1/2 cup white wine
1/2 cup cornstarch
1 cup green onions, chopped
flat leaf parsley for garnish


Drain oysters, reserving the liqueur. Set aside.
In a stock pot, add ½ cup of the chicken stock, celery, red onions, leeks, and garlic. Cook over medium-high temperature for 10 minutes, stirring frequently.
Add remaining chicken stock, spinach and bay leaves.
Bring mixture to a light boil, then reduce heat. Slowly add half and half and reserved oyster liqueur, stirring constantly.
Simmer for 10 minutes, add hot sauce, salt, and black pepper to taste. Raise the heat back to medium-high.
Add parmesan cheese and stir until melted.
Mix cornstarch with white wine. Slowly add cornstarch/wine mixture to soup to obtain desired thickness. Add oysters and green onions.
Cook the soup until the edges of the oysters being to curl. Do not overcook as oysters will get tough and the cheese in the soup will curdle.
Garnish with fresh parsley and serve with crackers. 

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