~ Gerbera bouquet _______________________________ CREAM of OYSTER and SPINACH SOUP ~ a Lenten favorite adapted from The W illiamsburg Cookbook * 1 1/2 quarts oysters 2 lbs. frozen shopped spinach 6 Tbsp. unsalted butter 1 cup coarsely chopped onion or leeks 2 ribs finely chopped celery 6 Tbsp. flour 1/2 tsp. garlic powder juice of 1 fresh lemon & zest coarse salt & freshly cracked pepper to taste 1 quart milk 1 quart light cream Cook oysters in 3 cups of water until firm; drain liquid and keep it hot. Puree oysters in food processor. Cook spinach ; drain well. Puree in food processor. Melt butter over medium heat. Add onions & celery, stirring until translucent. Push onions & celery to one side of pan. Sprinkle flour over butter to make a paste. Pour in hot oyster liquid and lemon juice; whisk smooth. Simmer, uncovered for 30 minutes. Strain. Return to heat and simmer. Add pureed oysters & spinach to simmering liquid. Season with garlic powder, salt & pepper....
( musings of a 'HO-HUM HOUSEWIFE' )