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bacon yellow onion garlic oysters heavy cream fresh spinach salt white pepper liqueur Gruyere Croutons Bread clove garlic Gruyere
Viewed: 72 - Published at: 7 years agoIngredients
- 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
- 16 (1/4-inch) slices French bread
- 1 large clove garlic, peeled and smashed
- 1/2 cup grated Gruyere
Method
- 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.
- 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
