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Side Dishes

Oysters Rockfeller Soup

This creamy seafood soup is a twist on the famous New Orleans dish, Oysters Rockefeller. Freshly-shucked oysters are pureed with fresh spinach, parsley, and aromatics, and made creamy with half-and-half. Pernod [pehr–NOH] is a French liqueur that adds a slight licorice flavor to the soup. A sprinkle of crisp bacon on top adds a nice textural contrast to the smooth soup. This would make an elegant addition to a holiday menu or dinner party.

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Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate and reserve drippings.

Heat 2 Tbsp. drippings in same pot over medium-high. Add onions, celery, and bay leaf; cook until softened, about 10 minutes, then season with salt.

Stir in flour, garlic, and pepper; cook 2 minutes. Stir in spinach, parsley, oyster liquor, and Pernod; cook until spinach wilts, about 4 minutes. Stir in half-and-half and 1 cup oysters.

Off heat, purée soup with a handheld blender, or in batches in a standard blender. Heat soup over medium, stir in remaining 1 cup oysters, and simmer until heated through, 5 minutes more. Serve soup with bacon.


Look for tubs of fresh shucked oysters in liquor. Most fishmongers sell them.

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