Gattuso's Oyster Rock Soup
A delicious oyster soup recipe.
3 cups of Louisiana Oysters
1 quart of heavy cream
2 cups of milk
1/2 cup celery
1/2 cup flour
1/3 cup herbsaint (Pernod)
10 ounces spinach
1 ounce garlic
1/4 cup finely chopped parsley
3/4 cup vegetable oil
1/2 cup diced onion
Salt & Pepper to taste
Sautee' onions and garlic, add milk and celery. Cook on medium heat until celery is soft. Add Oysters and herbsaint, let cook for 5 minutes then add heavy cream. Reduce heat, let cook for 10 minutes, add spinach, parsley, salt & pepper. Reduce.
To thicken mix: Combine oil & flour together and slowly stir in as much as needed.
Best served with fried oysters and hot bread.
Courtesy of: Brad Gattuso
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