Food Network: Oyster Rockefeller Soup garnished with Crispy Bacon and Fried Oysters

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Oyster Rockefeller Soup garnished with Crispy Bacon and Fried Oysters
Recipe courtesy Emeril Lagasse, 1999

Ingredients
4 ounces bacon, chopped
1 tablespoon butter
1/2 cup finely chopped onions
Salt
Freshly ground white pepper
2 teaspoons chopped garlic
2 cups heavy cream
3 dozen freshly shucked oysters, with their liquor
4 cups fresh spinach, cleaned, stemmed and chopped
Crystal Hot Sauce
Worcestershire Sauce

1/2 cup masa flour
1/2 cup flour
Creole seasoning (Essence), recipe follows

Directions
In a large saute pan, over medium heat, render the
bacon until crispy, about 8 minutes. Remove and drain on paper towels. Set
aside. In a saucepan, over medium heat, melt the butter. Add the onions. Season
with salt and pepper. Saute until wilted, about 4 minutes. Add the garlic. Saute
for 30 seconds. Stir in the heavy cream and bring to a simmer. Add 2 dozen of the
oysters with their liquor, cook for 4 minutes. Add the spinach and continue to
cook for 2 minutes. Using a hand-held blender, puree the soup until smooth. Season
with salt and pepper. Reduce the heat to low and keep warm. Before serving,
season the soup with the hot sauce and Worcestershire sauce. Season the remaining

dozen oysters with salt and pepper. In a shallow bowl, combine the flours and
season with Creole seasoning. Dredge the oysters in the seasoned flour, coating
completely. Fry the oysters until crispy, about 2 to 3 minutes. Remove and drain
on paper towels. Season with Creole seasoning . To serve, ladle the soup into
individual serving bowls. Garnish with the fried oysters and crispy
bacon.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder

1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup