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Ingredientes
- 4 c. oyster, fresh, shucked, (and their liquor)
- 10 ounce spinach, fresh, trimmed
- 1/4 c. butter
- 1 x onion, finely, minced
- 2 Tbsp. flour
- 2 c. lowfat milk
- 1 c. cream, whipping
- 2 Tbsp. brandy
- 1/2 tsp pepper
- 2 Tbsp. pepper, red, sweet, chopped
Direcciones
- Reserving liquor, drain oysters; rinse well, drain and chop.
- Roll up spinach leaves and slice into thin strips.
- Set aside.
- In large saucepan, heat butter over medium heat.
- Cook onion for about 7 min or possibly till beginning to brown.
- Stir in flour; cook, stirring, for 1 minute.
- Whisk in reserved oyster liquor; bring to boil.
- Add in half each of the oysters and spinach; simmer for 3 min.
- In food processor or possibly using immersion blender, puree till smooth; return to saucepan over medium heat.
- Add in lowfat milk and cream; heat, stirring and being careful not to boil, for 5 min.
- Add in remaining oysters; cook for about 3 min or possibly till oysters are hard.
- Stir in brandy and pepper.
- Remove from heat.
- Stir in all but 1/2 c. (125 mL) of the remaining spinach.
- Ladle into warmed bowls.
- Sprinkle with red pepper and remaining spinach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 124 | 53% |
| Total Fat 14.11g | 18% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 311mg | 13% |
| Potassium 445mg | 13% |
| Total Carbs 14.46g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.94g | 3% |
| Protein 10.2g | 16% |
