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LOCATION: Recipes >> Soups >> Oyster Spinach 01

Print this Recipe    Oyster Spinach 01

Oyster and Spinach Soup
Yield: 4 servings

8 oz oysters
1/4 c pureed spinach
1 pt milk
1 c half-and-half
1 1/2 ts msg (optional)
dash garlic salt
1 ts A-1 sauce
2 ts butter
2 ts cornstarch
1/2 pt whipping cream

Puree the oysters in a blender with a bit of the nectar, then pour
that mess into a saucepan along with the pureed spinach. Add the
milk, half-in-half, seasonings and butter and heat but do not boil.

Mix cornstarch with a little cold water, stir into soup and let
everything simmer about 15 minutes, making sure it does not boil.

Whip cream, ladle soup into four ovenproof bowls, top each with a
generous portion of cream and put under an oven broiler just until
you have a golden pool of cream floating atop each bowl.

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