From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Oyster Rockefeller Soup I don't know who had the idea of turning the classic appetizer into a soup, but I do remember when it happened: in the early 1980s, when chefs began realizing that recipes were not sacraments, and that they could play with them. My version uses the flavor profile in the original oysters Rockefeller from Antoine's. The critical ingredient is oyster water ("oyster liquor"), which can be had from any outfit that shucks oysters. Sometimes even for free, if they like you. 1 quart oyster water 1 rib celery 3 green onions, tops only 1/2 bunch parsley, leaves only 1 medium to small fennel bulb, core removed 1/2 cup fresh watercress (or fresh spinach) 2 anchovy fillets 4 Tbs. butter 4 Tbs. flour 1/4 cup Herbsaint or Pernod liqueur 1 tsp. salt 1/2 tsp. cayenne 1 tsp. white pepper 1 Tbs. Worcestershire sauce 2 dashes Peychaud's bitters 1/2 tsp. thyme 1 pint fresh oysters 1. Strain the oyster water into a saucepan. Bring to a very light boil and cook for about fifteen minutes. 2. While that's going on, chop all the vegetables and the anchovies in a food processor into a rough puree. Add a little water to keep everything moving if necessary. 3. In a small saucepan, melt the butter over medium-low heat and add the flour. Stir to make a blond roux. Add the pureed vegetables to the roux, and continue to stir for about a minute. Add the Herbsaint or Pernod and cook for about another minute. 4. Add the vegetable mixture to the oyster water. Add the salt, cayenne, white pepper, Worcestershire, bitters, and thyme to the soup. Simmer for ten minutes. 5. Just before serving, add the oysters. Cook until the oysters are culy at the edges. Check seasonings and add salt and cayenne to taste. Serves four. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com