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Emerilís Oyster Rockefeller Soup With Crispy Gruyere Croutons

  • Yield: About 8 cups (8 servings)


  • 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
  • 1/2 cup Herbsaint, or other licorice flavored liquor such as Pernod or Ouzo
  • 4 teaspoons salt
  • 2 teaspoons white pepper
  • 16 1/4-inch slices French bread
  • 1 large clove garlic, peeled and smashed
  • 1/2 cup grated Gruyere cheese


  • OYSTER ROCKEFELLER SOUP: 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 as in batches as you puree. Season with the salt and white pepper, and stir in the Herbsaint.
  • Serve immediately with Crispy Gruyere Croutons.
  • CRISPY GRUYERE CROUTONS: Preheat the oven to 350ºF.
  • Place the sliced bread in one layer on a large baking sheet and bake until just lightly brown on both sides, turning once, about 3 - 4 minutes per side.
  • Remove the bread from the oven and rub the garlic over one side of each slice. Top each slice with cheese and roast until the cheese is bubbly, about 4 minutes. Serve two croutons with each serving of Oyster Rockefeller Soup.
  • Yield: 8 servings