Oysters Rockefeller Soup with Gruyere Croutons

Oysters Rockefeller Soup with Gruyere Croutons

by Emeril Lagasse

4 slices bacon, diced

1 yellow onion, diced

1 t garlic, minced

1 pint oysters

4 cups cream

1 pound spinach, stems removed

4 t salt

licorice/anise liqueur to taste (1 T or so)

Garlic Croutons:

16 slices French bread

1 clove garlic, peeled and smashed

1/2 cup Gruyere cheese, grated

Soup: In a large, heavy stock pot, 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 mixture, adding the spinach in batches as you puree. Season with salt and white pepper, and stir in the anise liqueur.

Croutons: Place the sliced bread in 1 layer on a baking sheet and bake until just lightly brown on both sides, about 3-5 minutes per side. Remove the bread from the oven and rub garlic over 1 side of each slice. Top each slice with cheese and roast until the cheese is bubbly, about minutes. Serve with the soup.

Updated to correct errors in the original, which we discovered upon cooking it.