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  • Writer's pictureTommy Centola

Oyster Dome Soup from Palace Cafe

Updated: Jan 3, 2020

This week, I will post two Oyster Recipes from The Palace Café. Palace Café was opened as a casual branch of Commander’s Palace. It is currently owner by Dickie Brennan, his sister Lauren Brennan Brower and Steve Pettus. Dickie was the first of the Brennan family to actually work as a chef. The Palace Café was opened in the closed Werlein’s Music Store on Canal Street. It is a wonderful restaurant and started a revitalization of Canal Street.

1/2 cup (1 stick) Butter

1 cup All-Purpose Flour

1 tablespoon Butter

2 cups finely chopped Celery

2 cups finely chopped Onions

1 tablespoon finely chopped fresh Thyme

6 Bay Leaves

1 tablespoon chopped Garlic

6 cups (or more) Chicken Stock or Chicken Broth

6 dozen Oyster

1 cup Heavy Cream

2 cups chopped Green Onions

Kosher Salt and White Pepper to taste

2 sheets frozen Puff Pastry, thawed

2 Eggs

1/2 cup Milk

Met 1/2 cup butter in a small saucepot over medium heat and whisk in the flour gradually. Cook for 10 to 15 minutes or until the roux is golden brown, or blond, whisking constantly; remove from heat.

Melt 1 tablespoon butter in a large saucepan and add the celery, onions, thyme, bay leaves, and garlic. Sauté over medium heat until tender. Stir in 6 cups chicken stock.

Drain the oysters, reserving the liquid. Add enough additional chicken sock to the reserved liquid to measure 2 cups. Stir into soup and bring to a boil. Whisk a small amount of the hot soup into the roux, then whisk the roux into the hot soup. Simmer for 35 to 45 minutes. Stir in the cream and green onions; season with kosher salt and white pepper. Simmer for 10 minutes longer. Cool to room temperature; discard the bay leaves.

Place 6 oysters in each of 12 small baking dishes or ramekins. Ladle the soup into the dishes. Cut 12 rounds of puff pastry 1/2inch longer than the tops of the dishes. Place on the dishes and press to the edges of the bowls.

Beat the eggs with te milk in a small bowl. Brush over the pastry. Bake a 375 degrees for 20 to 25 minutes or until the puff pastry rises to form a dome and is golden brown.


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