OYSTERS ROCKEFELLER SOUP

Oyster Rockefeller Soup

Makes 8 servings

1 cup minced yellow onions

1 tablespoon minced garlic

1/2 cup minced celery

3 cups chicken stock

2 cups cooked and drained spinach, pureed in a food processor

2 pints oysters and their liquor

2 pints half-and-half

3/4 cup freshly grated Parmesan or Romano cheese

1/3 cup cornstarch dissolved in 1/2 cup Pernod

Salt and cayenne pepper to taste

1 tablespoon anise seeds (optional)

Lemon slices for garnish

Combine the onions, garlic, and celery and 1 cup of the chicken stock in a large saucepan over medium heat. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the spinach puree and simmer, stirring, for 5 minutes. Add the remaining 2 cups chicken stock and the liquor from the oysters, and stir to blend.

Whisking constantly, gradually add the half-and-half and blend well. Cook, stirring constantly, for 10 minutes. Add the cheese and whisk to blend. Add the cornstarch and Pernod mixture, and stir to blend.

When the soup is thick and hot, remove from the heat and add the drained oysters, the anise seeds (if using), and season with salt and cayenne. Ladle the soup into soup bowls and garnish with lemon slices.