Oysters, Young Sir?
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La Belle Cuisine - More Soup Recipes

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Emeril's Oyster Rockefeller Soup, Garnished
with Crispy Bacon and Fried Oysters



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Oyster Gatherers of Cancale, 1878
Oyster Gatherers of Cancale, 1878
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Sargent, John...
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"You are eating the sea, that's it, only the sensation of a gulp of sea
water has been wafted out of it by some sorcery, and you are on the
verge of remembering you don't know what, mermaids or the sudden
smell of kelp on the ebb tide or a poem you read once, something
connected with the flavor of life itself..."
~ Eleanor Clark, in "The Oysters of Locmariaquer",
on tasting Brittany's Armoricaines oysters



Oyster Rockefeller Soup Garnished with
Crispy Bacon and Fried Oysters

Recipe courtesy Emeril Lagasse

Yield: 4 to 6 servings

4 ounces bacon, chopped
1 tablespoon butter
1/2 cup finely chopped onions
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
Emeril's Essence

In a large sauté 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. Sauté until wilted, about 4 minutes. Add the
garlic. Sauté 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, purée 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 sea-
soning. 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.

Featured Archive Recipes:
Cream of Asparagus Soup with
Smoked Oysters and Coriander

New Orleans Oyster and Artichoke Soup
Oysters Rockefeller
Oysters Stewed in Thyme Cream


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