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Receta Oyster Rockefeller Soup/Chowder
by CookEatShare Cookbook

Oyster Rockefeller Soup/Chowder
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Ingredientes

  • 1 1/2 c. chicken broth/stock
  • 1 sm. onion, finely minced
  • 1 stalk celery, finely minced
  • 2 cloves garlic, chopped
  • 2 c. minced spinach
  • 1 c. thinly sliced mushrooms
  • 1 quart. shucked oysters
  • 1/2 c. grated Parmesan cheese
  • 4 c. light cream or possibly lowfat milk
  • 2 T cornstarch
  • 2 teaspoon anise seed
  • 1/2 teaspoon cayenne
  • 1/2 c. Pernod or possibly anisette

Direcciones

  1. In large saucepan, cook (covered) 1/2 cup broth and onion, celery and garlic for 5 min. Add in mushrooms, cook 5 min more. Add in spinach, cover and cook additional 5 min. Drain oysters and add in liquid and remaining chicken broth/stock to mix in saucepan. Simmer 10 min, stirring occasionally. Stir in cheese.Put together cream, cornstarch, anise seed, cayenne with a whisk and stir into saucepan slowly, stirring continuously. Cook till thickened and bubbly. Stir in oysters and Pernod and heat thoroughly - Don't BOIL. (Abut 8 appetizer servings.)