12 fresh oysters
1/4 cup cooked spinach
1 1/2 cups milk
1 cup cream
1/2 teaspoon monosodium glutamate
1 garlic clove, crushed
1/2 cup dry white wine
salt and pepper to taste
1 tablespoon butter
sour cream for serving
1/4 cup cooked spinach
1 1/2 cups milk
1 cup cream
1/2 teaspoon monosodium glutamate
1 garlic clove, crushed
1/2 cup dry white wine
salt and pepper to taste
1 tablespoon butter
sour cream for serving
method
1. Place oysters and spinach in blender jar. Cover and puree.
2. Combine milk and cream in a saucepan and bring to simmering point.
3. Add oyster puree, monosodium glutamate and garlic.
4. Simmer for 3 minutes, stirring continuously, add wine and return to simmering point.
5. Season to taste with salt and pepper.
6. Before serving, stir in butter until melted.
7. Pour soup into bowls and float a spoonful of sour cream' on top of each bowl.
Note: Soup must be stirred continuously once ingredients are added to heated milk and cream.
Do not bring soup to the boil at any stage.
2. Combine milk and cream in a saucepan and bring to simmering point.
3. Add oyster puree, monosodium glutamate and garlic.
4. Simmer for 3 minutes, stirring continuously, add wine and return to simmering point.
5. Season to taste with salt and pepper.
6. Before serving, stir in butter until melted.
7. Pour soup into bowls and float a spoonful of sour cream' on top of each bowl.
Note: Soup must be stirred continuously once ingredients are added to heated milk and cream.
Do not bring soup to the boil at any stage.
serving amount
serves: 4
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