BROWSE THE COLGIN COOKBOOK

OYSTER and SPINACH SOUP

serves 6

2 cups fresh oysters
1/2 pkg. cream spinach
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup chicken broth
1/4 lb. butter, melted
4 tsp. flour
2 pints half-half
1/2 tsp. paprika
1/4 cup white wine
salt and pepper to taste
2-3 drops Colgin Worcestershire Sauce

Melt butter in skillet, add onions, celery and Worcestershire sauce. Simmer on low heat until onions and celery are soft. Add flour slowly, stirring with wire whisk.
Add half-half slowly. In a sauce pan, heat spinach until soft .Drain spinach.
In sauce pan, bring oysters to boil with chicken broth. Cook until edges of oysters curl. Add oysters and spinach to half-half. Add salt, pepper, paprika and white wine. Simmer on low heat 30-40 minutes.