Culinary Institute of New Orleans - Oyster Rockefeller Soup

Culinary Insitute of New Orleans

Oyster Rockefeller Soup
Yields: 3 Gallons

1 gal. Oysters, (pureed w/oyster liqueur)
48 oz. Clam juice
1/2 bottle Chicken Base Concentrate (Legout or Knorr-Swiss)
Container
3 cups White Wine
6 qts. Heavy Whipping Cream
3 Onions, diced
1 bunch Celery, diced
1/2 gal. Green Onion, diced
2 boxes Frozen Chopped Spinach, thawed
1/2 cup Seafood Seasoning
1 cup Herbsaint
Salt and Pepper to taste
3 tbsp. Olive Oil

Méthode:
Saute vegetables in olive oil till translucent, add oyster liqueur and wine. Add remaining ingredients except herbsaint and green onions. Cook for 20 minutes. Add herbsaint and green onions. Remove from heat and cool.

Jazzed Up:
Garnish w/ 2 poached oysters
Garnish w/ Fried Basil Leaf
Serve in Fresh Bread Bowl (approx. 4-5" round)
Garnish w/ Diced Green Onions