Oysters Rockefeller Soup

Submitted by Leslie in Texas

"A delicious adaptation of the famous oyster dish. It's rich and savory--a perfect addition to any feast! We usually have this Christmas Eve but it's great any time of year! Originally from a 1979 Houston Home and Garden with Thanksgiving recipes. The soup can be made ahead of time and slowly reheated. Doubles easily."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 5 tablespoons butter
• 5 tablespoons flour
• 2 garlic cloves, minced
• 1 bunch green onion, sliced, tops and bottoms
• 2 1⁄2 cups oysters, diced and drained
• 1 1⁄2 cups chicken broth
• 3 cups cream, scalded
• 20 ounces frozen chopped spinach, cooked and drained well
• salt
• cayenne
• Tabasco sauce
• nutmeg, to taste

directions

1. Melt butter and stir in flour.
2. Add garlic and onions; cook over medium high heat until onions are transparent.
3. Add oysters; cook until oysters are firm, about 8 minutes.
4. Add chicken broth and cream, stir well to combine.
5. Add spinach and bring to a boil.
6. Remove soup from heat and allow to cool a bit.
7. If desired, process in a blender or food processor until well blended.
8. I usually purée half to give the soup some body.
9. Season to taste with seasonings and serve.