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Oyster Spinach Soup

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 ounces oysters
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¼ cup spinach
pureed
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1 pint milk
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1 cup light cream (half&half)
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1 ½ teaspoons monosodium glutamate
optional
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1 dash garlic salt
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1 teaspoon steak sauce
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2 teaspoons butter
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2 teaspoons cornstarch
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½ pint heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g oysters
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59 ml spinach
pureed
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473 ml milk
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237 ml light cream (half&half)
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7.5 ml monosodium glutamate
optional
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1 dash garlic salt
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5 ml steak sauce
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1E+1 ml butter
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1E+1 ml cornstarch
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237 ml heavy whipping cream
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 14563% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 99mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 9%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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