This creamy and delicious soup is an adaptation of the famous New Orleans dish, “Oysters Rockefeller,” which was named for how rich it is. Ms. Lou loves to also save a few oysters to fry and throw on top as garnish!
In a two gallon heavy stock pot, heat butter over medium heat. Add onions, bell pepper and garlic, cook for five minutes. Add spinach and andouille sausage. With a metal spoon, chop spinach into vegetable mixture until it is well incorporated. Sprinkle in flour evenly. Blend it well in to spinach mixture. Stir constantly to avoid scorching. Add chicken stock and oyster liquid, one ladle at a time until all is well blended. Bring to a low boil, reduce to a simmer and cook for thirty minutes. Add heavy whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and pepper. Stir in Pernod or Herbsaint.
TIP: Ask your seafood supplier to give you some extra oyster liquid that has not been washed. You will have to strain the liquid two times. Make sure it is clean.
- 1 cup melted butter
- 1 cup chopped onions
- 1⁄2 cup chopped bell pepper
- 1⁄4 cup chopped garlic
- 1 package cooked spinach, 10 ounces
- 1 cup andouille sausage, chopped
- 1 cup flour
- 11⁄2 cups chicken stock
- 1 quart strained oyster liquid
- 1 cup chopped celery
- 1 pint heavy cream
- 6 dozen fresh shucked oysters
- 1⁄2 cup green onion, chopped
- 1⁄2 cup chopped parsley
- Salt and white pepper to taste
- 1⁄2 ounce Pernod or Herbsaint