Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons

Total Time:
50 min
30 min
20 min

6 to 8 servings

  • 4 slices bacon, cut into small dice
  • 1 small yellow onion, cut into small dice
  • 2 teaspoons minced garlic
  • 1 pint oysters and their liquor
  • 4 cups heavy cream
  • 1 pound fresh spinach, well washed and stems removed
  • 4 teaspoons salt
  • 2 teaspoons white pepper
  • 1/2 cup licorice flavored liqueur, such as Herbsaint, Pernod, or Ouzo
  • Crispy Gruyere Croutons, recipe follows
  • Crispy Gruyere Croutons:
  • 16 (1/4-inch) slices French bread
  • 1 large clove garlic, peeled and smashed
  • 1/2 cup grated Gruyere
  • In a large heavy stockpot, cook the bacon over medium-high heat until brown, about 5 minutes, stirring constantly. Add the onions and cook for 5 minutes, then the garlic and cook for 1 minute, stirring constantly. Add the oysters, the oyster liquor and cream and bring the mixture to a boil. Remove the pot from the heat.

  • Using an immersion blender, or 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.

  • Serve immediately with Crispy Gruyere Croutons.

Crispy Gruyere Croutons:
  • Place the sliced bread in 1 layer on a large baking sheet and bake until just lightly brown on both sides, turning once, about 3 to 4 minutes per side.

  • Remove the bread from the oven and rub the garlic over 1 side of each slice. Top each slice with cheese and roast until the cheese is bubbly, about 4 minutes. Serve 2 croutons with each serving of Oyster Rockefeller Soup.

  • Yield: 8 servings

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