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.
