Oysters Rockefeller Soup Recipe

Name: Oysters Rockefeller Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 5 tablespoons flour; 2 garlic cloves, minced; 1 bunch green onion, sliced, tops and bottoms; 2 1/2 cups oysters, diced and drained; 1 1/2 cups chicken broth; 3 cups cream, scalded; 20 ounces frozen chopped spinach, cooked and drained well; salt; cayenne; Tabasco sauce; nutmeg, to taste

Servings: persons

5 tablespoons butter
5 tablespoons flour
2 garlic cloves, minced
1 bunch green onion, sliced, tops and bottoms
2 1/2 cups oysters, diced and drained
1 1/2 cups chicken broth
3 cups cream, scalded
20 ounces frozen chopped spinach, cooked and drained well
salt
cayenne
Tabasco sauce
nutmeg, to taste

1
Melt butter and stir in flour.
2
Add garlic and onions; cook over medium high heat until onions are transparent.
3
Add oysters; cook until oysters are firm, about 8 minutes.
4
Add chicken broth and cream, stir well to combine.
5
Add spinach and bring to a boil.
6
Remove soup from heat and allow to cool a bit.
7
If desired, process in a blender or food processor until well blended.
8
I usually puree half to give the soup some body.
9
Season to taste with seasonings and serve.

1075

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons butter, 5 tablespoons flour, 2 garlic cloves, minced, 1 bunch green onion, sliced, tops and bottoms, and more.

Yes, Oysters Rockefeller Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oysters Rockefeller Soup

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