Oysters Rockefeller Soup from Soup: A Way of Life by Barbara Kafka

Name: Oysters Rockefeller Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: 2 tablespoons Italian-seasoned bread crumbs; or plain toasted bread crumbs plus a tiny pinch each of dried oregano and thyme; 2 cups (500 ml) half-and-half or light cream; 1 tablespoon anise-flavored liquor (not liqueur), optional; 2 teaspoons Worcestershire sauce; ½ teaspoon freshly ground black pepper; 1 large rib celery with leaves, coarsely chopped; ½ medium bunch parsley, stemmed and coarsely chopped; 1 pound (450 g) spinach, stemmed, blanched for 1 minute, drained, and squeezed dry, or one 10- ounce (300- g) box frozen spinach, thawed and squeezed dry; 1 teaspoon kosher salt, or less, if using commercial stock; 2 tablespoons freshly grated Parmesan cheese; 2 to 3 tablespoons fresh lemon juice, or to taste; 4 tablespoons (60 g) unsalted butter; 2 tablespoons anchovy paste; 1¼ cups (320 ml) Basic Chicken Stock or commercial chicken broth; 3 medium scallions, white and light green parts only, thinly sliced across; 1 small onion, coarsely chopped; 3 dozen oysters, shucked, with their liquid; 3 tablespoons all-purpose flour; ¼ cup (15 g) coarsely chopped iceberg lettuce

app.ckbk.com

Frankly, I was very skeptical when Adele Adato, a lovely New Orleans lady, offered me this recipe for the book I told her that I was writing. I had had oysters Rockefeller a few times in New Orlean...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Stove
Saucepan
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Whisk
Ladle
Mixing bowl

Ingredients

2 tablespoons Italian-seasoned bread crumbs; or plain toasted bread crumbs plus a tiny pinch each of dried oregano and thyme
2 cups (500 ml) half-and-half or light cream
1 tablespoon anise-flavored liquor (not liqueur), optional
2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
1 large rib celery with leaves, coarsely chopped
½ medium bunch parsley, stemmed and coarsely chopped
1 pound (450 g) spinach, stemmed, blanched for 1 minute, drained, and squeezed dry, or one 10- ounce (300- g) box frozen spinach, thawed and squeezed dry
1 teaspoon kosher salt, or less, if using commercial stock
2 tablespoons freshly grated Parmesan cheese
2 to 3 tablespoons fresh lemon juice, or to taste
4 tablespoons (60 g) unsalted butter
2 tablespoons anchovy paste
1¼ cups (320 ml) Basic Chicken Stock or commercial chicken broth
3 medium scallions, white and light green parts only, thinly sliced across
1 small onion, coarsely chopped
3 dozen oysters, shucked, with their liquid
3 tablespoons all-purpose flour
¼ cup (15 g) coarsely chopped iceberg lettuce