Oyster Rockefeller Soup

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4 tbsp whole butter
½ diced onion
½ diced green bell pepper
1 diced rib of celery
3 tbsp flour
1 c chicken stock (or vegetable stock)
1 pt heavy whipping cream
½ pt Fresh Louisiana oysters w/ juice
1 tsp red pepper
¼ tsp each white pepper, dried basil, dried thyme
8 oz. chopped frozen spinach (drained)
½ oz. Pernod (licorice liquer)
kosher salt to taste


Melt butter in a hot (4 qt) saucepot and sweat onions, bell pepper and celery until translucent, careful not to brown. Dust with flour and cook until dissolved. Add chicken stock, red pepper, white pepper, basil and thyme and reduce by 1/3. Add heavy cream and chopped spinach and reduce by half. Add oysters and juice and simmer for 5 minutes.

Finish with Pernod and season to taste with kosher salt.

Serve in a toasted bread bowl. Serves 4-6 people.

Courtesy of Randol’s, Lafayette