This particular soup has become famous at Lafitte's Landing Restaurant
and is requested on more occasions than all other soups combined.
The idea to create a soup from the premier oyster dish of New Orleans
was indeed a good idea.
- 6 dozen freshly shucked oysters
- 1 quart oyster liquid
- 1 cup melted butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- ½ cup bell pepper, chopped
- ¼ cup garlic, diced
- 1 (10-ounce) package cooked frozen spinach, thawed
- ½ cup andouille sausage, finely diced
- 1 cup flour
- 1½ quarts chicken stock
- 1 pint heavy whipping cream
- ½ cup green onions, sliced
- ½ cup parsley, chopped
- ½ ounce Pernod or Herbsaint
- salt and white pepper to taste
In a 2-gallon stockpot, heat butter over medium-high heat. Add onion, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add spinach and andouille sausage. Using a metal spoon, chop spinach into vegetable mixture until all is well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching. Add chicken stock and oyster liquid, one ladle at a time, until all is well blended. Bring to a low boil, reduce to simmer and cook thirty minutes. Add heavy whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and white pepper. Stir in Pernod or Herbsaint. Adjust seasonings if necessary. This soup may be garnished with diced yams.
HINT: It is imperative that oyster liquid be used in this recipe if it is to be successful. Give your seafood supplier ample time to reserve this amount.