112 OYSTERS ROCKEFELLER SOUP | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, November 15, 2018
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Prep Time: 1 Hour
Yields: 12 Servings

It is such a great concept to create a soup from the premier oyster dish of New Orleans! This soup has become famous at Lafitte's Landing Restaurant and is requested on more occasions than all other soups combined.

6 dozen freshly shucked oysters
1 quart oyster liquid
1 cup butter
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 (10-ounce) package frozen spinach, thawed
½ cup minced andouille sausage
1 cup flour
1½ quarts chicken stock (see recipe)
1 pint heavy whipping cream
½ cup sliced green onions
½ cup chopped parsley
salt and white pepper to taste
granulated garlic to taste
½ ounce Pernod or Herbsaint

In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Using a metal spoon, chop spinach into vegetable mixture then add andouille. Whisk in flour, stirring constantly until a white roux is achieved (see roux recipes). Add stock and reserved oyster liquid, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt, pepper and granulated garlic then stir in Pernod or Herbsaint. Ladle into warmed soup bowls and serve hot. NOTE: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.

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