Oyster and Spinach Soup Recipe

Name: Oyster and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces oysters; 1/4 cup spinach pureed; 1 pint milk; 1 cup light cream (half&half); 1 1/2 teaspoons monosodium glutamate opt; 1 dash garlic salt; 1 teaspoon steak sauce; 2 teaspoons butter; 2 teaspoons cornstarch; 1/2 pint heavy whipping cream

Servings: persons

8 ounces oysters
1/4 cup spinach pureed
1 pint milk
1 cup light cream (half&half)
1 1/2 teaspoons monosodium glutamate opt
1 dash garlic salt
1 teaspoon steak sauce
2 teaspoons butter
2 teaspoons cornstarch
1/2 pint heavy whipping cream

1
Puree the oysters in a blender with a bit of the nectar, then pour that mess into a saucepan along with the pureed spinach.
2
Add the milk, half-in-half, seasonings and butter and heat but do not boil.
3
Mix cornstarch with a little cold water, stir into soup and let everything simmer about 15 minutes, making sure it does not boil.
4
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.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces oysters, 1/4 cup spinach pureed, 1 pint milk, 1 cup light cream (half&half), and more.

Yes, Oyster and Spinach Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster and Spinach Soup

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