Oysters Rockefeller Soup
Source of Recipe
From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"
Recipe Introduction
"This soup is a popular takeoff on the legendary New Orleans dish Oysters Rockefeller. Both are found on menus all over, including NOLA, and for good reason�they are delicious! After all, how can you go wrong with oysters, spinach, and bacon? I top mine with some Crispy Brie Croutons. Talk about food of love!"
List of Ingredients
◦� 4 slices bacon, chopped
◦� 1 small onion, finely chopped
◦� 2 teaspoons minced garlic
◦� 1 pint oysters with their liquor
◦� 4 cups heavy cream
◦� 1 pound fresh spinach, well washed and stems removed
◦� 4 teaspoons salt
◦� 2 teaspoons freshly ground white pepper
◦� � cup Herbsaint or other anise-flavored liqueur, such as Pernod or Ouzo
◦� Crispy Brie Croutons (recipe follows), for serving
Recipe
In a large heavy stockpot, cook the bacon, stirring constantly, over medium-high heat until browned, about 5 minutes. Add the onion, stirring occasionally, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the oysters, the oyster liquor, and the cream and bring the mixture to a boil. Remove the pot from the heat.
Using an immersion blender, or working with batches in a blender, pur�e the ingredients, adding the spinach in batches as you pur�e. Season with the salt and white pepper and stir in the Herbsaint.
Serve with the Crispy Brie Croutons.
Makes 2 quarts,
8 servings
Crispy Brie Croutons:
◦� Sixteen �-inch slices French bread
◦� 1 large clove garlic, peeled and smashed
◦� � pound Brie cheese, thinly sliced, divided evenly
Preheat the oven to 350� F.
Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side.
Remove the bread from the oven and rub the garlic over one side of each slice. Top each bread slice with a slice of cheese and bake until the cheese is bubbly, about 4 minutes.
Makes 16 croutons
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