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  • Emeril"S Oyster Rockefeller Soup With Crispy Gruyere Crouton

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    Emeril"S Oyster Rockefeller Soup With Crispy Gruyere Crouton
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 slc bacon cut small dice
    • 1 sm yellow onion cut small dice
    • 2 tsp chopped garlic
    • 1 pt oysters and their liquor
    • 4 c. heavy cream
    • 1 lb fresh spinach well washed, and stems removed
    • 4 tsp salt
    • 2 tsp freshly-grnd white pepper
    • 1/2 c. licorice flavored liqueur, such as Herbsaint, Pernod, or possibly Ouzo
    • 16 slc French bread, 1/4" thk
    • 1 lrg garlic clove peeled, smashed
    • 1/2 c. grated Gruyere

    Directions

    1. In a large heavy stockpot, cook the bacon over medium-high heat till brown, about 5 min, stirring constantly. Add in the onions and cook for 5 min, then the garlic and cook for 1 minute, stirring constantly. Add in the oysters, the oyster liquor and cream and bring the mix to a boil. Remove the pot from the heat.
    2. Using an immersion blender, or possibly in batches in a blender, puree the ingredients, adding the spinach in batches as you puree. Season with the salt and white pepper, and stir in the liqueur.
    3. Serve immediately with Crispy Gruyere Croutons.
    4. For Crispy Gruyere Croutons: Place the sliced bread in 1 layer on a large baking sheet and bake till just lightly brown on both sides, turning once, about 3 to 4 min per side.
    5. Remove the bread from the oven and rub the garlic over 1 side of each slice. Top each slice with cheese and roast till the cheese is bubbly, about 4 min. Serve 2 croutons with each serving of Oyster Rockefeller Soup.
    6. This recipe yields 6 to 8 servings.

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