Oysters Rockefeller Soup Recipe


Nutrition

Cal/Serving: 365
Daily Value: 18%
Servings: 6

Sugar-Conscious
Fat21g32%
Saturated13g64%
Trans0g0%
Carbs16g5%
Fiber2g6%
Sugars3g0%
Protein11g22%
Cholesterol65mg22%
Sodium887mg37%
Calcium107mg11%
Magnesium26mg7%
Potassium240mg7%
Iron5mg29%
Zinc2mg13%
Vitamin A1873IU37%
Vitamin C9mg15%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg10%
Niacin (B3)1mg5%
Vitamin B60mg7%
Folic Acid (B9)60µg15%
Vitamin B122µg25%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K62µg78%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Oysters
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Originally from New Orleans, Oysters Rockefeller is flavorful appetizer. Oysters on the half shell are topped with a rich mixture of spinach or parsley, cheese, and butter, and baked.

Rebecca transformed this classic holiday appetizer into a soup for a comforting meal option.

Adapted from Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.” 

3
Ratings6

INGREDIENTS

  • 5 tablespoons unsalted butter
  • 2 cups diced onions
  • 1 tablespoon minced garlic
  • ½ cup all-purpose flour
  • 2 cups bottled clam juice
  • ½ cup dry white wine
  • 2½ cups chopped fresh spinach
  • ¾ cup Herbsaint* or Pernod liqueur
  • ½ cup heavy whipping cream
  • ½ cup crumbled blue cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce
  • 1 pint fresh oysters with oyster liquor

DIRECTIONS

Melt 4 tablespoons of the butter in a large stockpot over medium heat. Add the onions and sauté until translucent, 4-6 minutes. Add the garlic, reduce the heat to medium-low, and sauté for 1 minute more, making sure the garlic does not burn. Whisk in the flour and cook for 2 to 3 minutes, whisking steadily. Whisk in the clam juice and reduce the heat to medium-low. Cook until the mixture thickens, stirring frequently, about 5 minutes. Add the wine and cook for 5 more minutes, stirring occasionally.

Remove from the heat while you prepare the spinach mixture.

In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the spinach and sauté until it cooks down, 2-3 minutes. Stir in ¼ cup of the Herbsaint* or Pernod and cook about 3 minutes more. Stir the spinach mixture into the onion and clam juice mixture. Add the cream, blue cheese, and the remaining ½ cup liqueur. Stir until the mixture is hot but not boiling. Add the salt, pepper, Tabasco, and Worcestershire. Taste and adjust the seasoning. Add the oysters, let them cook a few minutes, and then serve immediately.

 

*Note: Herbsaint liqueur is an anise-flavored spirit made in New Orleans and difficult to find outside of the South. Pernod, available at most liquor stores, is a good substitute.

Recipe Details

Servings: 6

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