Rockefeller’s Oyster Soup

A decadent, creamy with fresh oysters nestle into a velvety spinach base, gently enhanced by aromatic anise and Pernod.

Ingredients 

(Serves 7)

• 24 fresh oysters, shucked (reserve oyster liquor)
• 4 tablespoons unsalted butter
• 2 shallots, finely minced
• 2 cloves garlic, finely minced
• ¼ cup celery, finely diced
• ½ cup dry white wine (Sauvignon Blanc recommended)
• 1 tablespoon Pernod or quality anise-flavored liqueur
• 3 cups fresh spinach, roughly chopped
• 2 cups heavy cream
• 1½ cups chicken or seafood stock
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon sea salt
• ½ teaspoon freshly ground white pepper
• Dash of cayenne pepper (optional)
• Juice and zest of half a lemon

Garnishes:

• Freshly grated Parmigiano-Reggiano
• Fresh chervil or tarragon leaves
• Toasted baguette slices or oyster crackers

Method

Step 1: Oyster Preparation

• Carefully strain reserved oyster liquor to remove grit; set aside.
• Refrigerate oysters until use.

Step 2: Creating the Flavor Base

• In a heavy-bottomed pot, melt butter over medium heat.
• Add shallots, garlic, and celery. Sauté gently until tender and translucent (about 5 minutes); avoid browning.
• Deglaze with white wine and Pernod, simmering gently until reduced by half to release refined aromas.

Step 3: Spinach and Cream

• Stir in spinach, cooking just until wilted, preserving its vibrant green.
• Add heavy cream, stock, oyster liquor, nutmeg, salt, white pepper, and optional cayenne.
• Gently simmer 10–15 minutes, allowing flavors to meld luxuriously.

Step 4: Adding the Oysters

• Reduce heat to low, add oysters, and simmer until just plump (2–3 minutes). Avoid overcooking.

Step 5: Finishing Touches

• Stir in lemon juice and zest to brighten and balance flavors.
• Taste and adjust seasoning thoughtfully; true refinement lies in perfect balance.

Presentation

• Ladle soup into warmed, shallow bowls.
• Garnish elegantly with freshly grated Parmigiano-Reggiano, a delicate sprinkle of chervil or tarragon leaves, and a graceful drizzle of cream.

• Serve with fresh-baked torn baguette.

With warmth and neighborly charm,

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