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Oyster Rockefeller Soup

Oyster Rockefeller Soup - BRIENNE BOORTZ
  • Brienne Boortz
  • Oyster Rockefeller Soup


3 tbsp. bacon grease

8 oz. yellow onion, finely diced

1 tbsp. garlic, minced

6 oz. fresh spinach

6 oz. Pernod

1 qt. heavy cream

1 lb. oysters, with liquor

2 tbsp. Creole seasoning blend

2 tsp. hot sauce

green onion, for garnish


Heat bacon grease in a medium saucepan over medium-high heat. Add onions and sauté until golden brown. Add garlic, and sauté for two more minutes. Add spinach to the pan, and stir until wilted. Deglaze pan with Pernod, but use caution, as the pan may flare up at this point. Cook for another minute to allow the alcohol to evaporate. Add heavy cream and bring to a slow simmer. Add oysters and all oyster liquor (the residual liquid in the shell).

Once the soup begins to boil again, remove from heat. Purée using an immersion blender, or in small batches in a tabletop model. Season with remaining ingredients. Garnish with thinly sliced green onion, and serve with crusty French bread.


This is a real "special occasion" soup. It's quite rich, but that's really the beauty of it; please don't try to "lighten" the recipe, as you will always be disappointed with the results.

A lot of oyster purists have commented in the past that the shellfish should remain whole in the soup, but I find that the texture becomes too chewy way too quickly. If you're still looking for more oyster, try flash-frying one per bowl, as a garnish.

— Submitted by Springs Orleans chef tournant Jason Miller

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