Oyster Spinach Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces | oysters |
|
| ¼ | cup |
spinach
pureed |
|
| 1 | pint | milk |
*
|
| 1 | cup | light cream (half&half) |
|
| 1 ½ | teaspoons |
monosodium glutamate
optional |
*
|
| 1 | dash | garlic salt |
*
|
| 1 | teaspoon | steak sauce |
*
|
| 2 | teaspoons | butter |
|
| 2 | teaspoons | cornstarch |
|
| ½ | pint | heavy whipping cream |
*
|
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Directions
Purée the oysters in a blender with a bit of the nectar, then pour that mess into a saucepan along with the puréed 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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