As the temperature begins to drop, I always find it nice to treat myself to something warm and delicious. If you agree, I have just the thing for you. Not only is it filled with New Orleans flair, but it is from the iconic Brennan’s Restaurant and features one of their most well-known menu items, Oysters Rockefeller. Add that with a bit of cream, spinach, parsley and Herbsaint and you have quite a culinary treat. Is your mouth watering yet? Don’t worry, if you can’t make it by the restaurant on Royal Street, they have graciously provided their recipe for you to try your hand at home!
- 2 cups (about 48) shucked oysters
- 2 quarts cold water
- ¾ cup (1½ sticks) butter
- ¾ cup chopped celery
- ½ cup all-purpose flour
- 1/3 cup Pernod or Herbsaint (optional)
- 8 ounces fresh spinach leaves, washed, stemmed and coarsely chopped
- ¼ cup fresh parsley, finely chopped salt and white pepper, to taste
- 2 cups heavy cream
Place the oysters in a large saucepan and cover with 2 quarts cold water. Cook over medium heat just until the oysters begin to curl, about 5 minutes. Strain the oysters, reserving the stock. Set oysters aside. Melt the butter in a large pot and sauté the celery until tender. Stir in the flour, then add the oysters and oyster stock. Reduce the heat and simmer for 10 minutes until thickened. Add the Pernod, spinach and parsley; season to taste with salt and pepper. Pour in the cream and simmer several minutes until the soup is hot, then serve.
Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
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