Ingredients

  • 4 5-inch square pieces puff pastry
  • 1 Tbsp rendered Smithfield Bacon fat
  • Salt and black pepper, to taste

Oyster Broth

  • 4 cups clam broth
  • 1 tsp basil
  • 1 tsp dill
  • 1 tsp tarragon
  • 1 clove garlic
  • ½ shallot, chopped
  • 1 Tbsp diced white onion
  • 8 oysters
  • ½ cup white wine

Soup Base

  • 6 slices Smithfield Bacon
  • 1 Tbsp butter
  • 1 shallot, julienned
  • 3 Tbsp all-purpose flour
  • 4 cups reserved cooled Oyster Broth
  • 1 cup heavy cream
  • 1 cup fresh spinach, julienned
  • Salt and white pepper, to taste

 

Details

Product:

Bacon

Meal Course:

Dinner, Lunch

Dish Type:

Soup/Salad

Preparation

  1. In each 8-oz ceramic bowl, add 2 reserved oysters, and top with cooled Soup Base.
  2. Then top with puff pastry brushed with reserved bacon fat, and season with salt and pepper.
  3. Cut a few slits in top to let steam escape from soup as it cooks.
  4. Place in a preheated 425°F degree oven for 20-25 minutes until golden brown and soup is 165°F in center.
  5. Serve immediately or reserve hot under a heat lamp for future service.

Oyster Broth:

  1. In each 8-oz ceramic bowl, add 2 reserved oysters, and top with cooled Soup Base.
  2. Then top with puff pastry brushed with reserved bacon fat, and season with salt and pepper.
  3. Cut a few slits in top to let steam escape from soup as it cooks.
  4. Place in a preheated 425°F degree oven for 20-25 minutes until golden brown and soup is 165°F in center.
  5. Serve immediately or reserve hot under a heat lamp for future service.

Soup Base:

  1. In pot, cook bacon in butter until crispy. Remove and reserve.
  2. Add shallots, and cook until translucent.
  3. Add flour to create a roux, and whisk in cooled Oyster Broth and heavy cream.
  4. Cook for approximately 15 minutes on simmer to thicken, adding in spinach and chopped reserved bacon at end.
  5. Season with salt and white pepper, and then cool immediately.