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Oysters Rockefeller Soup Recipe
Dec 17, 2010 @ 8:05 PM
Posted by
Daily Value: 23%
Servings: 6
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 467Daily Value: 23%
Servings: 6
Sugar-Conscious
| Fat | 23g | 35% |
| Saturated | 13g | 67% |
| Trans | 0g | 0% |
| Carbs | 22g | 7% |
| Fiber | 2g | 6% |
| Sugars | 3g | 0% |
| Protein | 24g | 47% |
| Cholesterol | 123mg | 41% |
| Sodium | 914mg | 38% |
| Calcium | 142mg | 14% |
| Magnesium | 56mg | 14% |
| Potassium | 394mg | 11% |
| Iron | 6mg | 35% |
| Zinc | 14mg | 94% |
| Vitamin A | 2290IU | 46% |
| Vitamin C | 14mg | 24% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 22% |
| Niacin (B3) | 3mg | 14% |
| Vitamin B6 | 0mg | 9% |
| Folic Acid (B9) | 71µg | 18% |
| Vitamin B12 | 21µg | 356% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 63µg | 78% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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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.”
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
