Oysters Rockefeller Stew

Ruby Rose: " This is a great halftime soup. It's really fast to make if you do all the chopping and slicing ahead of time and put the ingredients in plastic bags in the refrigerator."

• 4 slices bacon
• 1 cup thinly sliced leeks
• 1 cup thinly sliced celery
• 1/ 8 tsp. cayenne pepper
• 3 cups half-and-half
• 2 cups milk
• 1 1/ 2 pints shucked oysters and liquor
• 2 tsp. Worcestershire sauce
• 2 cups thinly sliced raw spinach leaves
• Salt and black pepper
• 1 Tbs. butter (optional)
• Oyster crackers to serve with stew

METHOD

In a large heavy saucepan or soup kettle, fry the bacon until crisp. Drain on paper towel, crumble and reserve. Pour off all but 2 Tbs. of drippings from the skillet.

Add the leek and celery and saute over medium-low heat for 8-10 minutes, until the vegetables are softened. Stir in the cayenne pepper.

Add the half-and-half and the milk and bring to a simmer. Add the oysters (cut large ones in half) and the Worcestershire sauce. Return to a simmer. Stir in the spinach and simmer for about 5 minutes, until the spinach is just wilted and the oysters are cooked through. Add salt and pepper to taste.

Swirl in the optional butter, if used, and serve immediately in large, shallow bowls. Sprinkle each bowl with the reserved bacon.

This is what we always serve with it: crunchy rye bread

Contributor: Ruby Rose

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