From spectacular Thanksgiving and Christmas feasts to Easter and 4th of July barbecues, this all-in-one favorite is chock-full of delicious, healthy recipes to keep your friends and family coming back year after year. With low-carb alternatives, options for diabetics, and flavorful low-fat selections, The Everything Holiday Cookbook expands your meal choices without stretching your waistband.
This traditional soup frequently is served after Christmas Eve
services.
Servings: 12
5 celery stalks
2 large white onions
3 cups thinly sliced green onions
3 cups spinach
1 1/4 cups fresh flat-leaf parsley
1 garlic clove
1/2 teaspoon dried oregano
2 tablespoons butter
1 bay leaf
1 teaspoon dried thyme leaves
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1 tablespoon all-purpose flour
2 cups fresh oysters
Chicken stock, as needed
3/4 cup Pernod (French anise-flavored cordial)
6 cups whipping cream
Peel the onions and finely chop the onions, celery, spinach, and parsley. Peel and mince the garlic. Crush the dried oregano.
Heat the butter in a Dutch oven over medium-high heat. When the butter starts to foam, add the celery, white onions, and bay leaf. Cook for 4 to 5 minutes or until the vegetables are tender. Reduce the heat to low. Add the spinach, green onions, and parsley. Cook, stirring constantly, for 3 to 4 minutes. Remove the bay leaf.
Add the garlic, thyme, oregano, salt, and peppers. Cook, stirring constantly, for 4 to 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, and scraping the sides and bottom of the pan.
Drain the oysters, reserving the liquid. Add enough chicken stock to the oyster liquid, if necessary, to make 1 cup total. Set aside.
Increase the heat to medium-high and carefully add the Pernod to the vegetable mixture. Cook, stirring constantly, for 4 to 5 minutes. Add the oyster and stock liquid mixture, and cook for another 3 to 4 minutes. Let cool slightly. Transfer the vegetable mixture to a blender or food processor. Cover and blend or process to a smooth consistency.
Return the mixture to the Dutch oven. Stir in the whipping cream and cook over medium heat for 4 to 5 minutes or until heated through, whisking occasionally. Add the oysters and cook for about 5 minutes or until the oyster edges curl. Serve immediately.
