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Receta Emeril"S Oyster Rockefeller Soup With Crispy Gruyere Crouton
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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Serve immediately with Crispy Gruyere Croutons.
- 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.
- 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.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 6 servings | |
| Calories 968 | |
| Calories from Fat 411 | 42% |
| Total Fat 46.44g | 58% |
| Saturated Fat 24.64g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 3072mg | 128% |
| Potassium 748mg | 21% |
| Total Carbs 106.31g | 28% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.18g | 3% |
| Protein 33.06g | 53% |
