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Ingredientes
- 1 pound fresh spinach, stemmed
- 1 1/2 c. chicken stock or possibly canned broth
- 1 sm. onion, chopped
- 2 garlic cloves, chopped
- 1 celery rib, finely minced
- 1 pt. fresh oysters, liquid removed, liquor reserved
- 2 c. half & half or possibly light cream
- 3 T Pernod
- 1/4 c. freshly grated Parmesan or possibly Romano cheese
- 1 1/2 teaspoon anise seed
- 1/2 teaspoon salt
- 1/8 teaspoon freshly grnd pepper
- Lemon slices for garnish
Direcciones
- Or possibly use 1 (10 ounce) package frzn minced spinach, thawed and squeezed dry.If using fresh spinach, bring a large pot of water to a boil. Add in the spinach and cook till just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible.
- Place the fresh or possibly frzn spinach in a food processor and turn the machine on and off till finely minced.
- In a large saucepan, heat 1/3 cup of the chicken stock over moderately high heat. Add in the onion, garlic and celery and cook till softened, about 5 min.
- Stir in the remaining chicken stock, oyster liquor and the spinach. Slowly add in the half & half and mix well. Simmer the soup for 8 min, stirring constantly to blend the flavors. Add in the Pernod and cook for 2 min. Stir in the cheese, anise seed, salt and pepper and simmer for 2 min longer. Remove from the heat and add in the oysters. Garnish each serving with a slice of lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 165 | 54% |
| Total Fat 18.74g | 23% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 913mg | 38% |
| Potassium 913mg | 26% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.65g | 1% |
| Protein 16.85g | 27% |
