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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A delicious adaptation of the famous oyster dish. It's rich and savory-a perfect addition to any feast! We usually have this Christmas Eve but it's great any time of year! Originally from a 1979 Houston Home and Garden with Thanksgiving recipes. The soup can be made ahead of time and slowly reheated. Doubles easily. Ingredients:
5 tablespoons butter |
5 tablespoons flour |
2 garlic cloves, minced |
1 bunch green onion, sliced, tops and bottoms |
2 1/2 cups oysters, diced and drained |
1 1/2 cups chicken broth |
3 cups cream, scalded |
20 ounces frozen chopped spinach, cooked and drained well |
salt |
cayenne |
tabasco sauce |
nutmeg, to taste |
Directions:
1. Melt butter and stir in flour.
2. Add garlic and onions; cook over medium high heat until onions are transparent.
3. Add oysters; cook until oysters are firm, about 8 minutes.
4. Add chicken broth and cream, stir well to combine.
5. Add spinach and bring to a boil.
6. Remove soup from heat and allow to cool a bit.
7. If desired, process in a blender or food processor until well blended.
8. I usually purée half to give the soup some body.
9. Season to taste with seasonings and serve.
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