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    • Oyster Rockefeller Soup

    Mark Sharron
    Easy
    40 minutes
    02-Apr
    Oyster Rockefeller Soup is a classic seafood dish that will tantalize your taste buds. This creamy, flavorful soup is made with shucked oysters, butter, onion, celery, bell pepper, garlic powder, thyme, pepper, Worcestershire sauce, white wine, chicken broth, flour, cream, Parmesan cheese, spinach, parsley, and chives. Combining these ingredients creates a delicious and satisfying soup that is perfect for a special occasion or a cosy night in. Enjoy this classic seafood dish with a glass of white wine for a decadent experience.    
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    Ingredients

    • 2 tablespoons butter
    • 1/2 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped green bell pepper
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 cup dry white wine
    • 4 cups chicken broth
    • 2 tablespoons all-purpose flour
    • 2 tablespoons heavy cream
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup grated Parmesan cheese
    • 1 pint shucked oysters with their liquor
    • 1/4 cup chopped fresh spinach
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh chives
    • Salt and freshly ground black pepper, to taste

    Method

    • Oyster Rockefeller Soup: Step-by-Step Method
    • Melt butter gently in a large saucepan over medium heat.
    • Sweat the chopped onions in the butter until translucent, stirring occasionally.
    • In a separate bowl, toss celery and green bell pepper together.
    • Add celery and green bell pepper to the onions and sauté until vegetables soften.
    • Sprinkle garlic powder, dried thyme, and black pepper evenly over the softened vegetables.
    • Stir in Worcestershire sauce, allowing aromatics to bloom for 1 minute.
    • Add dry white wine to the pan, increase heat slightly, and simmer until reduced by half.
    • In a small bowl, blend flour with a little chicken broth to make a smooth slurry.
    • Pour remaining chicken broth into the saucepan and bring to a gentle simmer.
    • Whisk flour slurry into the simmering broth, stirring well to prevent lumps.
    • Cook, stirring, until the soup gently thickens.
    • Reduce heat to low and add heavy cream, stirring until fully incorporated.
    • Add oysters (with their liquor) to the hot soup base, poaching gently until edges curl, 2–3 minutes.
    • In a separate bowl, combine spinach, parsley, and chives.
    • Fold fresh greens into the soup, allowing them to wilt just before serving.
    • Stir in grated Parmesan cheese until melted and evenly distributed.
    • Taste and adjust salt and freshly ground black pepper as needed.
    • Ladle soup into warmed shallow bowls.
    • Garnish with additional chopped parsley and, if desired, a few reserved oyster pieces.
    • Serve immediately with a slice of toasted baguette or a crisp cracker on the side.
    • Offer extra grated Parmesan tableside for guests to add as preferred.