| 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
A Message from our Provider:
“To ignore our Creator is the height of selfishness”