Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Oyster & spinach soup   Yield: 4 Servings   8 oz Oysters      1/4 c Pureed spinach 1 pt Milk      1 c Half-and-half 1 1/2 ts MSG (Optional) ds Garlic salt      1 ts A-1 sauce 2 ts Butter      2 ts Cornstarch 1/2 pt Whipping cream  Puree the oysters in a blender with a bit of the nectar then pour that mess into a saucepan along with the pureed spinach. Add the milk half-in-half seasonings and butter and heat but do not boil. Mix cornstarch with a little cold water stir into soup and let everything simmer about 15 minutes making sure it does not boil. Whip cream ladle soup into four ovenproof bowls top each with a generous portion of cream and put under an oven broiler just until you have a golden pool of cream floating atop each bowl.