Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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