Oysters Rockefeller Soup

• 4 slices bacon, chopped
• 1 1/2 cups diced onion or shallots
• 1 1/2 cups peeled, diced celery
• 2 teaspoons minced garlic
• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup oyster liquor (supplement with clam juice or chicken broth)
• 2 cups half and half
• 5 cups fresh spinach (~8 ounces), washed and stems removed
• 1 cup chopped fresh flat leaf parsley
• 1/2 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• 1/3 cup anise-flavored liqueur such as Pernod or Ouzo
• 1 pint Chesapeake Gold oysters chopped and divided

• Cook bacon in a large pot until crisp. Drain on paper towel.
• Heat butter on medium high heat. Add shallots (or onions) and celery. Cook until soft, about 5-7 minutes.
• Add flour, garlic, salt and pepper.  Cook for 2 minutes stirring constantly.  Add in spinach, parsley, oyster liquor and Pernod; cook until spinach wilts, about 5 minutes. Add half of the oysters and the cream.
• Remove the pot from the heat.
• Using an immersion blender, or working with batches in a blender, puree soup.
• Return pot to stove and stir in remaining oysters. Simmer until heated through, about five minutes.
• Adjust seasoning with salt and white pepper.
• Garnish with bacon or brie crouton.

Crispy Brie Croutons

Ingredients

• 1 loaf french bread cut into 1/2″ slices
• 1 large garlic clove, peeled and smashed
• 1/2 pound Brie cheese, thinly sliced, divided evenly

Preheat oven to 350. Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side. Remove the bread from the oven and rub the garlic over one side of each slice. Top each slice with a slice of cheese and bake until the cheese is bubbly, about 4 minutes.