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 two small jars quartered artichoke hearts to about a quart of broth seasoned with thyme, parsley, chives, and a minced clove of garlic. Simmer for about half an hour. Add a half quart of drained oysters dusted with pepper. Bring to a boil, and reduce heat immediately. Hold on heat for another half hour. Top with finely chopped shallots.

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