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. Submitted By
PGL#IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843 ~0700

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