Oyster Soup Rockefeller
-
- Prep
- 45 min
-
- Total
- 1 h 15 min
-
- Servings
- 8
Ingredients
- 1 L (4 cups) fish stock
- 500 ml (2 cups) chicken broth
- 45 ml (3 tbsp) Neilson salted butter
- 2 shallots, chopped finely
- 85 g (3 oz) smoked bacon, chopped finely
- 45 ml (3 tbsp) flour
- 35 shucked oysters, liquour reserved
- 500 ml (2 cups) spinach leaves, stemmed, washed, spun dry, in chiffonade
- to taste salt
- 250 ml (1 cup) Neilson whipping cream
- 2 egg yolks
- to taste tabasco sauce
- to taste freshly squeezed lemon juice
- 15 ml (1 tbsp) anise-flavoured liqueur (e.g. Pernod)
Directions
- In a saucepan, bring the fish stock and chicken broth to a boil. Reduce heat and keep hot.
- In a soup pot, melt the butter and sweat the shallots in the bacon for 6 minutes without browning. Add the flour, stir with a wooden spoon to combine and cook over medium heat for 3 minutes.
- Add the hot liquid and combine gently with a whisk. Bring to a boil, then simmer over very low heat for 15 minutes, stirring occasionally.
- Remove from heat, add the oyster liqueur and spinach, and season to taste.
- Reheat the soup 15 minutes before serving. In a bowl, combine the cream and egg yolks. Add a large ladleful of the hot soup and whisk well to temper the yolks and keep them from curdling.
- Add the egg mixture to the pot and heat the soup just until boiling, stirring constantly. Add the oysters and cook 1 minute. Remove from heat and stir in the Tabasco, lemon juice and liqueur.
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