| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Soups, Fish, Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | oz | Oysters |
| 1/4 | c | Pureed spinach |
| 1 | pt | Milk |
| 1 | c | Half-and-half |
| 1 1/2 | ts | MSG (Optional) |
| ds | Garlic salt | |
| 1 | ts | A-1 sauce |
| 2 | ts | Butter |
| 2 | ts | Cornstarch |
| 1/2 | pt | Whipping cream |
INSTRUCTIONS
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. Submitted By PGL@IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843 ~0700 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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