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Oysters Rockefeller Soup

  • Yield: 2 quarts, 8 servings


  • 4 slices bacon, chopped
  • 1 small onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 pint oysters with their liquor
  • 4 cups heavy cream
  • 1 pound fresh spinach, well washed and stems removed
  • 4 teaspoons salt
  • 2 teaspoons freshly ground white pepper
  • 1/2 cup Herbsaint or other anise-flavored liqueur, such as Pernod or Ouzo
  • Crispy Brie Croutons, for serving


  • In a large heavy stockpot, cook the bacon, stirring constantly, over medium-high heat until browned, about 5 minutes. Add the onion, stirring occasionally, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the oysters, the oyster liquor, and the cream and bring the mixture to a boil. Remove the pot from the heat.
  • Using an immersion blender, or working with 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 Herbsaint.
  • Serve with the Crispy Brie Croutons.