Oyster Rockefeller Soup

Will B. brought this to the Maintainer Meeting & Potluck at Lori's in January (2012) and the word was that this soup was "to die for".  Well, no one is going to have to die to get the recipe as Will has graciously shared it .........

Oyster Rockefeller Soup

(Source: Frank Brigsten, Brigsten's Restaurant)

Ingredients:

• 4 tablespoons unsalted butter
• 1-1/2 cups diced celery
• 2 cups diced yellow onion
• 1 tablespoon minced anchovy
• 4 cups sliced green onion (green & white parts)
• 1-1/4 cups chopped flat-leaf parsley
• 1/2 teaspoon minced fresh garlic
• 1 cup large pitted green olives (13 olives)
• 1/4 teaspoon dried whole-leaf thyme
• 1/2 teaspoon dried whole-leaf oregano
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1/8 teaspoon ground white pepper
• 1 tablespoon all-purpose white flour
• 1 can chicken stock, e.g. Campbell's
• 3/4 cup Herbsaint liqueur   Herbsaint Liqueur
• 1 cup oyster liquor (the liquid that comes from freshly shucked oysters)
• 6 cups heavy whipping cream
• 3 cups shopped fresh spinach
• 5 dozen freshly shucked oysters

Directions:

1. Heat the butter in a pot over medium-high heat. Add the celery and onion. Cook, stirring constantly, until the onions become soft and clear, 4 to 5 minutes. Add the anchovies and cook for 30 seconds.
2. Add the green onions and parsley. Cook, stirring occasionally, until the vegetables become soft, 3 to 4 minutes.
3. Add the garlic, olives, thyme, oregano, salt, black pepper, cayenne pepper, and white pepper. Cook, stirring occasionally, for 2 to 3 minutes.
4. Reduce heat to low. Add the flour and cook, stirring constantly, for 1 to 2 minutes, scraping the bottom and sides of the pot with a spoon.
5. Carefully add the Herbsaint and the chicken stock. Increase heat to medium-high and cook, stirring occasionally, until the Herbsaint reduces by about half, 2 to 3 minutes.
6. Add the oyster liquor and cook, stirring occasionally, until the oyster liquor reduces by about half, 2 to 3 minutes. Add the cream and bring to a boil. PUree the mixture. Reduce heat to low and simmer for at least 30 minutes, continuing to stir occasionally. Note: Steps 1-6 can be done well ahead of time, even the day before. To finish the soup, add the following steps:
7. Cook chopped spinach in the microwave, just enough so it is still bright green, about 3 minutes.
8. Bring the soup to a boil. Add the oysters and cook, stirring occasionally, just until the oysters curl and are just heated through, 8-10 minutes. Add the spinach. Serve immediately.

Yield: 10 servings