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New Orleans, Louisiana
Oyster Rockefeller Soup
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; set aside.
Melt the butter in a large pot and saute the celery until tender. Stir in the flour; add the oysters and oyster stock. Reduce the heat and simmer for 10 minutes until thickened. Add the Herbisant, 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.
Serves: 6 to 8
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