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Category: Soups
Prep Time: Cook Time: Total Time:
4 oz bacon, chopped
1 tbsp butter
1/2 cup finely chopped onions
Sat and white pepper
2 tsp chopped garlic
2 cups heavy cream
3 dozen freshly shucked oysters, with the liquor
4 cups fresh spinach, cleaned, stemmed and chopped
Hot sauce and Worcestershire sauce
1/2 cup masa flour and white flour
Creole seasoning
In a large saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Set aside. In a saucepan, over medium heat, melt the butter. Add the onion and season with salt and pepper. Saute until wilted, about 4 minutes. Add the garlic and saute for 30 seconds. Stir in the heavy cream and bring to a simmer. Add 2 dozen of the oysters with the liquor, cook for 4 minutes. Add the spinach and continue to cook for 2 minutes.
Using a hand-held blender, puree the soup until smooth. Season with salt and pepper. Reduce the heat to low and keep warm. Before serving, season the soup with hot sauce and Worcestershire sauce.
Season the remaining oysters with salt and pepper. In a shallow bowl, combine the flours and season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry until crispy, about 2-3 minutes. Remove and drain on paper towels. Season with Creole seasoning.
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OYSTER ROCKFELLER SOUP GARNISHED WITH CRISP BACON AND FRIED OYSTERS
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Category: Soups
Prep Time: Cook Time: Total Time:
4 oz bacon, chopped
1 tbsp butter
1/2 cup finely chopped onions
Sat and white pepper
2 tsp chopped garlic
2 cups heavy cream
3 dozen freshly shucked oysters, with the liquor
4 cups fresh spinach, cleaned, stemmed and chopped
Hot sauce and Worcestershire sauce
1/2 cup masa flour and white flour
Creole seasoning
In a large saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Set aside. In a saucepan, over medium heat, melt the butter. Add the onion and season with salt and pepper. Saute until wilted, about 4 minutes. Add the garlic and saute for 30 seconds. Stir in the heavy cream and bring to a simmer. Add 2 dozen of the oysters with the liquor, cook for 4 minutes. Add the spinach and continue to cook for 2 minutes.
Using a hand-held blender, puree the soup until smooth. Season with salt and pepper. Reduce the heat to low and keep warm. Before serving, season the soup with hot sauce and Worcestershire sauce.
Season the remaining oysters with salt and pepper. In a shallow bowl, combine the flours and season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry until crispy, about 2-3 minutes. Remove and drain on paper towels. Season with Creole seasoning.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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