From Brennan’s restaurant in New Orleans
2 c. (about 48) shucked oysters
2 quarts cold water
3⁄4 c. (11⁄2 sticks) of butter
3⁄4 c. chopped celery
1⁄2 c. all-purpose flour
1/3 c. Herbsaint or Pernod
8 oz. fresh spinach leaves, washed, stemmed, and coarsely chopped
1⁄4 cup fresh parsley, finely chopped
2 c. heavy whipping cream
Salt and white pepper
Place the oysters in a large saucepan and cover with 2 quarts of cold water. Cook over medium heat just until the oysters begin to curl, about 5 minutes. Strain the oysters, reserving the stock and set them aside.
Melt the butter in a large pot and sauté the celery until tender. Stir in the flour, then add the oysters and oyster stock. Reduce the heat and simmer for 10 minutes until thickened. Add the Herbsaint, spinach, and parsley; season to taste with salt and pepper. Pour in the cream and simmer several minutes until the soup is hot, then serve.
Preparation time: 20-25 minutes
Cooking time: 15-20 minutes