Oyster Rockefeller Soup
My culinary journey started with my roots solidly planted in Cajun cuisine. Much of this rests on the shoulders of my Mother, Debora who would make our family favorites often even after moving to California. But every trip back to New Orleans it was my Uncle Dan Casadaban whose food was rustic, delicious and perfectly spiced despite the fact he never used recipes or salt. From roasting a whole pig in a cajun microwave to his infamous gumbo with a roux so dark many are scared to try to replicate it (myself included), his memorable meals are something we yearn for year round and I am hoping to record his greatest hits here for safe keeping.
This is a classic Dan recipe that many regard as their favorite of his soups. The same flavors you would find in a $26 plate of Oyster Rockefeller but served in a bowl that you can lap up slowly and fill your belly with warm savory goodness. Despite the richness, this soup is actually very easy to make and cooks in short time as to not over singe the delicate seafood.
Oyster Rockefeller Soup
Prep time: 15 minutes Cook time: 15 Minutes Servings: 6
10 ounce package of thawed, cooked and chopped frozen spinach
1/2 cup of coarsely chopped onions
2 stalks of celery with leaves, coarsely chopped
1/4 cup chopped parsley
2 green onions coarsely chopped
4 tbsp butter
2 tbsp anchovy paste ( Mash chopped anchovy’s out of the tin with the side of a chef’s knife)
1 tsp seasoned salt (I use Tony Chachere’s)
1/2 tsp black pepper
juice of 1/2 lemon
3 tbsp flour
3 dozen small oysters, liquid reserved (I found jars at the seafood counter)
1 1/4 cups of chicken stock
2 tsp Worchestershire sauce
2 cups half and half
2 tbsp grated parmesan cheese
2 tbsp Italian seasoned bread crumbs
Squeeze cooked spinach dry and puree along with onion, celery, parsley and green onions in food processor fitted with a blade.
Melt butter in a large pot. Add puréed vegetables and sauté 8 minutes over medium heat. Stir in anchovy paste, salt, pepper and lemon juice. Blend in flour. Let flour cook off a couple minutes and stir in oysters followed by 1/2 cup of their reserved liquid. Simmer 3 minutes and gradually add stock and Worchestershire. Bring to a boil and then lower heat. Simmer 2 more minutes and then add the half and half, parmesan cheese, and bread crumbs. Heat to desired temperature for serving.
