Oyster Soup

This light soup is good cool on a warm afternoon or warm on a cool evening.

Add three cups chopped fresh or two cups well-drained frozen spinach and a cup of quartered artichoke hearts to about a quart of broth seasoned with thyme, parsley, chives, and a bit of garlic.

Add a half quart of drained oysters dusted with pepper. Bring to a simmer, and hold on heat for a quarter hour or so.

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