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    • Oyster Rockefeller Soup

    Mark Sharron
    Easy
    40 minutes
    2-4
    Amount Per Serving: Calories 220; Fat 910g; Carbs 20g; Protein 18g
    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

    • To begin, melt the butter in a large pot over medium heat.

    • Add the onion, celery, and bell pepper and cook until the vegetables are softened about 5 minutes.

    • Add the garlic powder, thyme, pepper, and Worcestershire sauce and stir to combine.

    • Pour in the white wine and chicken broth and bring the mixture to a simmer.

    • In a small bowl, whisk together the flour and cream until smooth. Slowly add the mixture to the soup, stirring constantly.

    • Bring the soup to a boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.

    • Add the parsley, Parmesan cheese, oysters, spinach, parsley, and chives to the pot and simmer for 5 minutes more. 

    • Season to taste with salt and pepper. 

    • Serve the soup hot with a sprinkle of fresh parsley.

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