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Skinny Oysters Rockefeller Soup

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Skinny Oysters Rockefeller Soup
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Skinny Oysters Rockefeller Soup

Added by: on Feb 10th, 2014
This is pure deliciousness...& it's skinny! Oysters are simmered with fat-free evaporated milk, onions, shallots, & celery, then blended till smooth...add additional oysters & a smidge of pancetta for extra flavor & crunch. The perfect aphrodisiac for Valentine's Day!
Rating:
0
Prep Time:
15 min
Cook Time:
30 min
Ready In:
45 min

Servings

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Original Recipe Yield: 6 servings
 

Ingredients:

  • 2 ounces diced pancetta
  • 1 tablespoon heaping Earth Balance® butter
  • 1 large shallot
  • 1 medium garlic clove
  • 2 stalks celery
  • 1 pint fresh oysters
  • 2 cans 12-ounce fat-free evaporated milk
  • 1 teaspoon heaping flour or cornstarch
  • 1 bag 6-ounce baby spinach
  • kosher salt
  • freshly ground black peppercorns
  • cayenne pepper
  • fresh Italian parsley
Nutrition Facts
Skinny Oysters Rockefeller Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 247

  • Total Fat: 8.9 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 90.7 mg
  • Sodium: 435.4 mg
  • Total Carbs: 19.7 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 7.4 g
  • Protein: 22.4 g
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Directions:

1

In a heavy saucepan, render the pancetta until crispy…using a slotted spoon, remove the pancetta from the pan & set aside.

2

While the pancetta is being rendered, finely chop the shallot, mince the garlic, & chop the celery.

3

Add the butter to the saucepan. Once the butter has melted, add the shallots, garlic & celery to the pan & sauté over medium heat, being sure to scrape the bottom of the pan to release the browned bits of deliciousness from the rendered pancetta. Cover the pan with a lid to allow the veggies to soften. about 3-4 minutes.

4

While the veggies soften, pour the oysters into a fine-mesh sieve or colander & allow the liquor to drain. Reserve 6-8 oysters & refrigerate.

5

Add the liquor & oysters to the saucepan. Add the 2 cans evaporated milk & heat until the oysters have begun to curl.

6

Transfer about a ¼-cup of the liquid from the saucepan to a small bowl. Add the flour or cornstarch & whisk until smooth. Return to the pan & stir continuously over medium-low heat until the soup begins to thicken, as you do not want the soup to stick to the bottom of the saucepan.

7

Add all the spinach to the saucepan, stirring just until the spinach has wilted.

8

Ladle the soup into a blender & blend until smooth. Depending on the type of blender you have, you may need to do this in 2 batches so the blender doesn’t explode with the hot soup contents everywhere in your kitchen.

9

Once the soup is smooth & the spinach completely blended, transfer back to the saucepan. Heat the soup until hot over low heat, stirring occasionally. Add kosher salt, black pepper & cayenne to taste. Add the remaining raw oysters to the soup & heat until the oysters begin to curl.

10

Mince the parsley & set aside.

11

Ladle the soup into soup plates or small soup bowls, depending on the number of guests you are serving. Place an oyster in the center of the bowl. Divide the pancetta between the bowls. Garnish with minced parsley & serve.

Cooks' note:
I love my Vitamix, which is great for making hot soup, as it has its own setting. That will save you a step, as you can season the soup in the blender, then pour into your serving bowls/plates & add the oysters directly to the piping hot soup…garnish & you are done!
I call this soup “skinny” by the use of fat-free evaporated milk…if you want the richer flavor of heavy cream, by all means use it…the portions are small, so a little indulgence is OK…
The oysters came from The Seafood Connection & are amazing…if you are local, you cannot go wrong with Landon & his wide assortment of seafood!

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