OYSTER ROCKERFELLER SOUP

2 oz. Pernod
8 Scallions, diced
1/2 Bunch Parsley
2 oz. Spinach, chopped
1 rib Celery, diced
2 Shallots, peeled and diced
1 oz. Garlic
18 Oysters, shucked with juice reserved
8 oz. Heavy cream
4 Dashes Tabasco sauce
2 Dashes Worcestershire sauce
Stax Seasoning to taste
8 oz. Chicken stock
2 oz. Whole butter, cubed

In a hot pan, add clarified butter, shallots and garlic. Deglaze with the Pernod. Add the spinach and celery. Add the chicken stock, Tabasco and Worcestershire sauces. Add the heavy cream to the mixture in the pan. When the cream starts to simmer, add the oysters and oyster liquor. When the edges of the oysters begin to curl, add a touch of roux, and continue to simmer. Whip in whole butter. Adjust thickness by adding additional heavy cream.