Oysters Rockefeller Soup with Lemon Parmesan Croutons

Oysters Rockefeller Soup with Lemon Parmesan Croutons

This rich soup is just as satisfying as the original French Quarter Oysters Rockefeller.

Oysters Rockefeller Soup with Lemon Parmesan Croutons
Makes 8 cups
  • 3 (1-inch-thick) slices French bread, cubed
  • ⅓ cup chopped fresh parsley
  • ¼ cup unsalted butter, melted
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 4 slices thick-cut bacon, chopped
  • 1½ cups chopped yellow onion
  • 1 cup chopped celery
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 32 ounces fresh oysters, shucked and drained (reserve oyster liquor), divided
  • ¼ cup anise liqueur*
  • 1 (5-ounce) bag fresh baby spinach
  • 1 cup fresh parsley leaves
  • 2 cups half-and-half
  • Parmesan cheese and lemon wedges, to serve
  1. Preheat oven to 400°. Line baking sheet with parchment paper.
  2. In a medium bowl, toss together bread, parsley, melted butter, Parmesan, and lemon zest until bread is well coated. Place in a single layer on prepared baking sheet. Bake for 8 to 10 minutes, stirring occasionally. Let cool completely.
  3. In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Add onions, celery, salt, and pepper; cook, stirring occasionally until vegetables are tender, 5 to 7 minutes. Stir in flour and garlic; cook, stirring constantly until fragrant, 1 to 2 minutes. Stir in ½ cup oyster liquor and anise liqueur until combined. Gradually add spinach and parsley, stirring until spinach begins to wilt. Stir in half-and-half and half of oysters. Let stand until slightly cooled.
  4. Using an immersion blender or countertop blender, in batches, if necessary, pulse soup until smooth. Stir in remaining oysters. Cook over medium-low heat until heated through. Serve with Parmesan, lemon wedges, croutons, and reserved bacon.
*We used Pernod.



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