Title: Oyster and Spinach Soup
Categories: Soups, Fish, Vegetables
Yield: 4 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini