Featured Cookbook

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1. Herbed Beef Rib-Eye Roast with Potatoes

2. Oysters Rockefeller Soup

3. Quiche in a Loaf

Book Description

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.

... (more)

The Everything Holiday Cookbook: 300 treasured favorites - All in One Collection

Authors: Margaret Kaeter

Date: October 2004

ISBN: 1593371292

Publisher: Adams Media Corporation

Paperback

ORDER/INFO

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

1. Peel the onions and finely chop the onions, celery, spinach, and parsley. Peel and mince the garlic. Crush the dried oregano.

2. 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.

3. 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.

4. Drain the oysters, reserving the liquid. Add enough chicken stock to the oyster liquid, if necessary, to make 1 cup total. Set aside.

5. 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.

6. 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.

More From This Book:

1. Herbed Beef Rib-Eye Roast with Potatoes

2. Oysters Rockefeller Soup

3. Quiche in a Loaf

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