Oyster Rockefeller Soup
| Fresh Oysters shucked and rinsed | |
| pint | Clam juice |
| 1 Lb | Spinach picked and cleaned |
| 1/2 cup | Ouzo (or Pernod, Anisette) |
| 1/2 gallon | Heavy Cream |
| 1 tsp | Chili powder |
| 1 | yellow onion small dice |
| 1 cup | Panko |
| Prosciutto cut into small thin strips | |
| Butter | |
| Salt and pepper to taste |
Instructions:
Sauté onion in a little butter until translucent. Add spinach and season with salt & generous amount of pepper. Sweat for three minutes until spinach is wilted and then deglaze with Ouzo. Reduce until almost dry and then add heavy cream and clam juice. Simmer for ten minutes and then blend. Coat oysters with panko and fry until crispy. Sauté prosciutto (how much depends on how much you like it) until crispy and add to soup along with fried oysters.
Note: This recipe makes roughly 10 eight oz. servings.
